Mushroom Veg Barley Soup
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 1 ½ | tablespoons |
garlic cloves
|
|
| ½ | teaspoon |
thyme
ground |
*
|
| ½ | each |
bay leaves
|
*
|
| 1 | pound |
mushrooms
fresh |
|
| ½ | cup |
pearl barley
dry |
|
| 4 | each |
celery stalks
|
|
| 5 | each |
carrots
medium |
|
| 96 | ounces |
chicken broth
canned |
|
| ¼ | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 23 | ml |
garlic cloves
|
|
| 2.5 | ml |
thyme
ground |
*
|
| 0.5 | each |
bay leaves
|
*
|
| 453.6 | g |
mushrooms
fresh |
|
| 118 | ml |
pearl barley
dry |
|
| 4 | each |
celery stalks
|
|
| 5 | each |
carrots
medium |
|
| 2774.4 | ml/g |
chicken broth
canned |
|
| 1.3 | ml |
nutmeg
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
Clean and quarter the fresh mushrooms. Clean mushrooms with damp towel never wash in water.
Cut celery and carrots into ½ inch pieces.
Place oil in a large pot. Add chopped onions; cook over low heat for about 10 minutes until wilted.
Add garlic, thyme and bay leaf.
Add mushrooms and cook for 20 minutes over medium heat, stirring.
Add the barley, celery, carrots and broth. Season with salt and pepper to taste and the nutmeg.
Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.
Skim off any foam that rises to the top. Remove bay leaf.
Stir in the parsely just before serving piping hot.
