- Calories 269
- Fat 8g
- Sat fat 1g
- Cholesterol 0mg
- Sodium 622mg
- Protein 8g
- Carbohydrate 44g
- Sugar 8g
- Fiber 11g
- Iron 3mg
- Calcium 75mg
Mushroom Barley Soup
Paul Sirisalee
How to Make It
Step 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.
Step 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.
Chef's Notes
zionseeker
2013-02-09T06:32:01-05:00
Delicious, I added shallots, and a bit of grated Parmesan, then finished it up with fresh spinach, so delicious. the wonderful woodsy flavor of the mushrooms and the nutty texture of the barley was yum! hope to make it again. I had some leftover garlic bread that i cut up and used as croûtons, my husband loved it. We love lots of flavor
cdickson
2013-01-22T14:14:41-05:00
I added Kale and turkey meatballs to to this soup. It was delicious!
