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Sage Barley Mushroom Soup

 
90

This recipe is a great comfort food. High in fiber, the assortment of mushrooms and the addition of garlic have immune boosting properties. It's a delicious and easy recipe to keep you warm and filled for this next week.

Yield

4

servings

Prep

5

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon olive oil
3 medium onions
chopped
5 cloves garlic
minced
1 ½ pound mushrooms
(shitake, baby bellas, or button), sliced
1 each sweet red bell peppers
seeded, diced
2 tablespoons sage
freshly chopped
¼ teaspoon red pepper flakes
or to taste
*
2 each bay leaves
*
6 cups stock
vegetable
1 cup pearl barley
4 ounces goat (chevre) cheese
or ricotta, optional
¼ teaspoon salt
or to taste

Directions

Heat olive oil in large non-stick pan over medium heat.

Add onions and garlic and cook until translucent, about 10 minutes.

Add mushrooms, bell pepper, sage and red pepper.

Cook, stirring frequently, until mushrooms are wilted, about 15 minutes.

Add bay leaves and broth, and heat to boil.

Add barley, reduce heat to low; simmer uncovered until barley is tender, about 35 to 40 minutes.

Add salt and pepper to taste.

Add cheese if desired, and cook just enough to melt cheese about 5 minutes.

Remove bay leaves.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 759g (26.8 oz)
Amount per Serving
Calories 43826% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 1434mg 60%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 48%
Sugars g
Protein 50g
Vitamin A 10% Vitamin C 165%
Calcium 13% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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