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Mushroom Barley Soup

Mushroom Barley Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
By January, 2013

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 .

Quick Tip

Broth in measuring cup with garlic, rice and cheese
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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