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Barley-Shiitake Mushroom Soup

 
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Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups mushrooms, shiitake
dry
*
2 large onions
yellow
6 celery stalks
6 carrots
1 package pearl barley
quick
*
8 cups water
2 tablespoons poultry seasoning
*
1 teaspoon salt
or to taste

Directions

Rinse the shiitake mushrooms and set them aside to soak in plenty of water.

They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and chicken seasoning in a large stock pot with the water.

When the mushrooms are soft, snip them into smaller pieces (approx. a square inch each) and drop them in the pot.

Bring the pot to a boil, turn down to simmer. Cook until the carrots just start to soften. Add barley and simmer for another 10 to 15 minutes.

Taste the broth occasionally while cooking, add salt to taste and more of chicken seasoning if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 1264% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 25%
Sugars g
Protein 7g
Vitamin A 157% Vitamin C 11%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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