Mushroom Barley Soup (Low Glycemic)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,579.7 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Mushroom Barley Soup (Low Glycemic) calories by ingredient
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Number of Servings: 5


    *Button Mushrooms, 16 oz (sliced)
    *Pearl Barley raw, .75 cup
    Onions, raw, 1 medium (diced)
    Garlic, 3 cloves (minced)
    Celery, raw, 1 stalk, large (chopped)
    Vegetable Broth, 8 cup (or broth of your choice)
    Olive Oil, 1 tbsp
    Thyme, ground, 1 tsp
    Parsley, dried, 1 tsp
    Carrots, raw, 1 cup, chopped
    Bay leaf, 1 whole
    black pepper, 1/4 tsp.
    *Holland House Sherry Cooking Wine, 2 tbsp


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 so they are coated with oil.

2. Pour in the veg 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.

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