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Barley Mushroom Soup (Vegan)

 
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Barley Mushroom Soup (Vegan) Barley Mushroom Soup (Vegan)

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Yield

6

servings

Prep

20

min

Cook

65

min

Ready

85

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

½ cup onions
chopped
½ cup carrots
chopped
½ cup celery
thinly sliced
3 cups mushrooms
fresh, sliced
5 cups water
½ cup pearl barley
4 teaspoons vegetable stock
powder

Directions

Hearty mushrooms, the holy trinity of chopped vegetables, and tender pearl barley create this simple and satisfying vegetarian recipe that even non-vegans love.

Sauté the onions, carrots, and celery in a large pot with a bit of water to prevent scorching over medium-high heat for about 5 minutes. We like to add some fresh garlic as well.

Add the mushrooms and sauté for another 5 minutes until the mushrooms begin to exude their juices.

Add remaining ingredients and bring to a boil.

Cover and reduce heat to low.

Simmer for 1 hour or until the barley is tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 774% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 6g
Vitamin A 37% Vitamin C 4%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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