Sophistcated Mushroom Barley Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,369.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Sophistcated Mushroom Barley Soup calories by ingredient
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Introduction

From 125 best vegetarian slow cooker recipes by Judith Finlayson From 125 best vegetarian slow cooker recipes by Judith Finlayson
Number of Servings: 8

Ingredients

    14 gram(s) Dried Mushrooms
    1 cup (8 fl oz) Water, tap
    1 1tsp Canola Oil
    3 large Onions, raw
    6 clove Garlic
    1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
    1 tsp Pepper, black
    680 grams Mushrooms, fresh
    0.67 cup Barley, pearled, raw
    7 cup Vegetable Broth
    0.25 tsp, crumbled Bay Leaf
    4 tbsp Soy sauce (tamari)

Tips

Requires slow cooker


Directions

Add 1 cup boiling water to dried mushrooms (1/2 oz); let sit for 30 minutes.

In the meantime, chop onions, garlic and mushrooms.
Cook onions and garlic in oil for 3-4 minutes at medium heat in Instant Pot or on stove.
Add button mushrooms to onions, and cook until mushrooms start to exude juice.
Add Salt and Pepper

Remove dried mushrooms and save water from dried mushroom soak; Chop soaked dried mushrooms and add to onion mixture.

Transfer to Slow cooker; add barley, mushroom soaking water, broth, 1 whole bay leaf and soy sauce.

Cover and cook on low for 6-8 hours, or high for 3-4 hours. Discard bay leaf and serve.


Serving Size: Makes eight 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user SLOWBUTSTEADY.

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