Mushroom Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 129.3
- Total Fat: 5.5 g
- Cholesterol: 3.1 mg
- Sodium: 541.1 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.8 g
- Protein: 3.2 g
View full nutritional breakdown of Mushroom Barley Soup calories by ingredient
Introduction
This is the Mushroom Barley Soup recipe from the "Veselka" cookbook. This is the Mushroom Barley Soup recipe from the "Veselka" cookbook.Number of Servings: 8
Ingredients
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2 Tbsp unsalted butter (I used a butter/margarine blend)
2 large carrots, minced
3 celery stalks, minced
5 cups minced white button mushrooms (I didn't have enough mushrooms in the house, so I used half fresh and half dried mushrooms)
6 cups vegetable stock (since the stuff I had was loaded with sodium I used 2 cups stock, 2 cups water, and 2 cups of the liquid from reconstituting the mushrooms)
One 10-ounce can cream of mushroom soup
2 cups cooked barley (3/4 cup dry)
Freshly ground black pepper
Fresh dill, optional (my addition)
Directions
Makes 8 servings
1) Melt the butter in a large pot over low heat.
2) Add the carrots and celery and cook, stirring occasionally, until they have softened, 8 minutes.
3) Add the mushrooms and vegetable stock. Bring to a boil, reduce the heat to low, and simmer, uncovered (though you may want to partially cover the pot with a lid to stop the stovetop from being splattered), for 30 minutes. Stir in the cream of mushroom soup and the barley. Season to taste with a generous amount of black pepper. Continue to cook until the flavors have combined, about 5 more minutes. Serve hot.
These are the directions from the book, but I added dill at the end for a little more flavor and left it on the stove on VERY low for a while to let the flavors blend.
Number of Servings: 8
Recipe submitted by SparkPeople user SATYAGRAHA.
1) Melt the butter in a large pot over low heat.
2) Add the carrots and celery and cook, stirring occasionally, until they have softened, 8 minutes.
3) Add the mushrooms and vegetable stock. Bring to a boil, reduce the heat to low, and simmer, uncovered (though you may want to partially cover the pot with a lid to stop the stovetop from being splattered), for 30 minutes. Stir in the cream of mushroom soup and the barley. Season to taste with a generous amount of black pepper. Continue to cook until the flavors have combined, about 5 more minutes. Serve hot.
These are the directions from the book, but I added dill at the end for a little more flavor and left it on the stove on VERY low for a while to let the flavors blend.
Number of Servings: 8
Recipe submitted by SparkPeople user SATYAGRAHA.
Member Ratings For This Recipe
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