Moosewood Mushroom Barley Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 165.6
- Total Fat: 6.3 g
- Cholesterol: 15.5 mg
- Sodium: 1,005.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.1 g
- Protein: 5.4 g
View full nutritional breakdown of Moosewood Mushroom Barley Soup calories by ingredient
Introduction
455 g of mushrooms = 1 lb. 455 g of mushrooms = 1 lb.Number of Servings: 6
Ingredients
-
1/2 C. pearl barley, raw (can add more)
6 1/2 cups stock or water
6 t. Knorr reduced sodium bullion (ONLY IF YOU USE WATER)
3 T. low sodium soy sauce
1/2 t. sea salt
2 cloves garlic, minced
1 C. onions, chopped
1 lb. fresh mushrooms, sliced (I use Bella)
fresh ground black pepper
Directions
1. While you get everything else ready, cook barley in 1 1/2 C. of the stock or water until tender-cook it right in the soup kettle.
2. Add remaining stock or water, soy sauce and wine
3. In a large pan, saute onions and garlic in butter.
4. When onions and garlic soften, add sliced mushrooms and 1/2 t. salt and cook until tender.
5. Add entire contents of pan to barley.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELT774.
2. Add remaining stock or water, soy sauce and wine
3. In a large pan, saute onions and garlic in butter.
4. When onions and garlic soften, add sliced mushrooms and 1/2 t. salt and cook until tender.
5. Add entire contents of pan to barley.
6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELT774.