Barley, Lentil & Mushroom Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 179.0
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 579.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.6 g
- Protein: 6.1 g
View full nutritional breakdown of Barley, Lentil & Mushroom Soup calories by ingredient
Introduction
1/4 C olive oil1 Med onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3/4 C pearl barley
3/4 C dry lentils
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1 qt beef broth
1/4 t dried thyme
1 t dried parsley
1/4 t freshly ground black pepper
1 bay leaf
4 cups portabellos, chopped 1/4 C olive oil
1 Med onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3/4 C pearl barley
3/4 C dry lentils
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1 qt beef broth
1/4 t dried thyme
1 t dried parsley
1/4 t freshly ground black pepper
1 bay leaf
4 cups portabellos, chopped
Number of Servings: 8
Ingredients
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1. Heat the olive oil in a large pot over med heat. Add the onion; cook and stir until the onions are limp, but not brown, about 5 min. Mix in the celery and carrot; cook for another 5 min. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
2. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the mushrooms, cover and continue cooking for another 30 min, stirring occasionally. Mix in sherry during the last 5 min. Taste and adjust seasoning if needed before serving.
Directions
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RAWVELOUS.
Number of Servings: 8
Recipe submitted by SparkPeople user RAWVELOUS.
Member Ratings For This Recipe
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