Murshroom-Barley Soup with Beef Broth

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.3
  • Total Fat: 1.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 794.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 7.7 g
  • Protein: 8.7 g

View full nutritional breakdown of Murshroom-Barley Soup with Beef Broth calories by ingredient


Introduction

A great winter soup - with vegetable broth instead of beef broth it becomes Vegan friendly A great winter soup - with vegetable broth instead of beef broth it becomes Vegan friendly
Number of Servings: 6

Ingredients

    4 cups of water
    4 cups of fat-free beef broth
    1 cup pearled parley
    1 cup roughly chopped onion
    1/2 ounce dried porcini mushrooms
    1 pound fresh mushrooms, any kind
    Sherry, about 1 tablespoon (to taste)
    Salt and fresh ground black pepper to taste
    1/2 cup snipped fresh minced parsley leaves

    Optional (and not included in the nutrition report): 1 cup roughly chopped parsnip

Directions

Boil water and broth in a soup pot. Add barley, onion and carrots.

Turn heat to low and partially cover; simmer slowly. Soak the dried mushrooms in warm water to cover until tender (10 minutes), and clean, trim and slice the fresh mushrooms.

Strain the soaked mushrooms, reserving the liquid. Add all the mushrooms to the simmering soup. Add the mushroom - soaking liquid and simmer for 30 to 45 minutes, untile the barley and the vegetables are tender.

Taste and season with salt and pepper. Stir in the sherry and half the parsley, then top individual servings with the remaining herbs.

Number of Servings: 6

Recipe submitted by SparkPeople user DANCINGREDHEAD.