Mushroom Barley Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.2 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.7 g

View full nutritional breakdown of Mushroom Barley Soup calories by ingredient


Introduction

Hearty, low-calorie soup. Can simmer all day, or be ready in 1 hour. Hearty, low-calorie soup. Can simmer all day, or be ready in 1 hour.
Number of Servings: 8

Ingredients

    8 cups fresh mushrooms
    4 cups cooked barley (1 cup uncooked)
    1/2 to 3/4 cup raw carrots, chopped
    1/2 to 3/4 cup raw celery, chopped
    1 medium yellow or white onion
    1/4 cup fresh green onion, diced
    6 cups fat free broth (2 cups chicken, 4 cups beef, or vegetable stock for vegetarian dish)
    1 1/2 cups ripe tomatoes, chopped
    8 medium cloves garlic
    1/2 cup fresh basil, shredded
    salt and pepper to taste

Directions

Makes approximately 8 2-cup servings, roughly 100 calories per serving.

Wash the barley thoroughly, and boil on high for 30-45 minutes in a separate pot. (1 cup of barley and 4 cups of water should be appropriate.)

Place 2 cups of water and 6 cups of broth into a large pot to boil. After shredding the basil and mincing the garlic, add them to the soup base. Keep the spices and broth at a rolling boil while slicing the mushrooms. Add the mushrooms, and lower the heat to a simmer. Chop and add the celery, carrots, and yellow onion. Dice the tomatoes and green onions. Add the tomatoes, green onions, and barley to the soup approximately 20 minutes before serving. Soup should simmer for a total of 1 hour at a minimum. If served immediately, the flavor will be fairly mild, but if simmering all day, the garlic flavor will be much stronger. Would probably work as a crock-pot recipe, although I haven't tried that.

Number of Servings: 8

Recipe submitted by SparkPeople user TESSALATION.