MUSHROOM BARLEY SOUP
Ingredients:
2 tablespoon Olive oil (divided) 6 cup vegetable broth
1 large onion, chopped ½ cup pearl barley
2 carrots, peeled and diced 1 ½ lb. Fresh mushrooms,
2 ribs celery, diced rinsed, dried, & sliced
2 tablespoon. All-purpose flour 1 tablespoon Dried dill
4 cloves garlic, minced 1 tablespoon lemon juice
1 teaspoon thyme black pepper to taste
Directions:
- Heat 1 tablespoon oil in a heavy soup pot and sauté onion, carrots, and celery until softened, but not brown, about 5 minutes.
- Add flour, garlic and thyme and stir for a minute.
- Add 1 cup of broth and bring to a simmer, stirring constantly.
- Add remaining broth and barley, increase heat to bring to simmer again, and then reduce heat to low, cover, and simmer until barley is almost tender, about 35 minutes.
- Meanwhile, heat remaining 1-tablespoon oil in a large skillet. Add mushrooms and cook, stirring occasionally, until browned and tender, about 6 minutes.
- After barley has simmered for 35 minutes, add sautéed mushrooms and any liquid from them to the soup.
- Simmer uncovered until barley is tender and flavors have blended, about 5 minutes longer.
- Stir in dill, lemon juice, and pepper.
- Makes 9 servings.
| Nutrition Facts | ||
| Serving Size: 1 cup |
% Daily Value |
|
| Calories 130 Calories from fat: 35 | ||
| Total Fat 3.5g |
6% |
|
| Saturated Fat 0g |
0% |
|
| Cholesterol 0mg |
0% |
|
| Sodium 270mg |
11% |
|
| Total Carbohydrate 23g |
8% |
|
| Dietary Fiber 5g |
20% |
|
| Sugars 4g |
|
|
| Protein 4g |
|
|
| Vitamin A 130% Vitamin C 15% | ||
| Calcium 4% Iron 15% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
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