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Mushroom Veg Barley Soup

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Submitted by Hmgbird

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML ONIONS
chopped
1 ½ 23
TABLESPOONS ML GARLIC CLOVES
½ 2.5
TEASPOON ML THYME
ground *
½ 0.5
EACH EACH BAY LEAVES *
1 453.6
POUND G MUSHROOMS
fresh
½ 118
CUP ML PEARL BARLEY
dry
4 4
EACH EACH CELERY STALKS
5 5
EACH EACH CARROTS
medium
96 2774.4
OUNCES ML/G CHICKEN BROTH
canned
¼ 1.3
TEASPOON ML NUTMEG
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 266 33% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 563mg 23%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 19%
Sugars g
Protein 26g
Vitamin A 132% Vitamin C 15%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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