Mushroom Barley Soup

mushroom-barley-soup-3
Photo by Paul Sirisalee
Mushroom Barley Soup 3.2 309 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 269 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 622 mg
    • Protein 8 g
    • Carbohydrate 44 g
    • Sugar 8 g
    • Fiber 11 g
    • Iron 3 mg
    • Calcium 75 mg

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.

 

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 pound mushrooms, sliced
  3. Check 4 cups carrots, chopped
  4. Check 2 cloves garlic, sliced
  5. Check 2 sprigs fresh thyme
  6. Check kosher salt and black pepper
  7. Check 6 cups low-sodium vegetable broth
  8. Check 3/4 cup pearl barley
  9. Check 1 tablespoon chopped flat-leaf parsley

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.

 

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