Mushroom Barley Soup
This soup is a winter favorite of mine! The barley adds a hearty taste and texture to the warming vegetable soup, plus it’s packed with nutrients like fiber from the barley and vegetables, beta-carotene (which our body converts to vitamin A) from the carrots and B-complex vitamins from mushrooms. I usually make a large pot of this soup early in the week and eat a bowl every day with lunch or dinner (or sometimes both)! Perfectly portable for work and perfectly nutritious, this homemade soup is a must-try for cold winter days!
Ingredients (serves 10):
8 C low sodium vegetable broth
8 C water
1 C barley, uncooked
5 C mushrooms, sliced
1 sweet onion, small, chopped
3 garlic cloves, chopped finely
1 C carrots, chopped
1/2 C celery, chopped
1 Tbsp butter or margarine
3/4 tsp salt
3/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Directions:
1. Melt butter in a large pot. Add onions and mushrooms and sauté until slightly browned and softened, stirring occasionally (approximately 10 minutes).
2. Add carrots and celery. Add liquid (water and vegetable broth). Add spices. Bring to a boil and cook for approximately 15 minutes, until vegetables are softened.
3.Add barley and boil for another 10 minutes. Cover and reduce to a simmer for about 1 hour, stirring occasionally. Serve and enjoy!
*I love to make this soup for the entire week. If you still have leftovers at the end of the week, just store in single or double serving, airtight containers in the freezer!
The Goods: What’s Inside?
Calories 91 calories, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 18 g, Fiber 4 g, Protein 3 g, Sodium 312 mg, Calcium 32 mg
May require serious stove clean-up, but so worth it! My pot wasn’t large enough and some boiled over…live and learn!
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