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Mushroom Barley Soup

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

Ingredients

Directions

  1. In a medium-size pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 minutes.
  2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the onions have softened, 5 to 7 minutes.
  3. Add the carrot and celery and cook, covered, for 6 minutes more.
  4. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes.
  5. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.
  6. Stir in the cooked barley; remove and discard the bay leaves. If desired, season with additional salt and pepper and serve with the sourdough toast.
By November, 2005

Nutritional Information

  • Per Serving
  • Calories 320.39Calories From Fat 24%
  • Calcium 58.1mg
  • Carbohydrate 49.96g
  • Cholesterol 0mg
  • Fat 8.53g
  • Fiber 11.26g
  • Iron 3.29mg
  • Protein 16.97mg
  • Sat Fat 1.53g
  • Sodium 271.47mg
What does this mean? See Nutrition 101 .

Quick Tip

Barley
To bring out the barley’s nutty flavor, sauté it with 1 tablespoon of olive oil or butter over medium heat for a few minutes before adding the water.

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