Mushroom Barley Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 4 cups carrots, chopped
- 2 cloves garlic, sliced
- 2 sprigs fresh thyme
- kosher salt and black pepper
- 6 cups low-sodium vegetable broth
- 3/4 cup pearl barley
- 1 tablespoon chopped flat-leaf parsley
Directions
- Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
- Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.
Nutritional Information
- Per Serving
- Calories 269
- Fat 8g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 622mg
- Protein 8g
- Carbohydrate 44g
- Sugar 8g
- Fiber 11g
- Iron 3mg
- Calcium 75mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If you have dried mushrooms on hand, soak a few of them in 1 cup of warmed broth before adding them (and the broth) to the
soup. It will add a rich, deep flavor.
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