Tuesday, February 19, 2013

Mushroom Barley Soup

This weekend it was cold here and not just Florida cold, we actually had a frost warning! I know it is nothing to complain about compared to the snow and serious cold weather all over. It is actually nice to have a larger change in temperature and have a glimpse of winter. And of course can use the opportunity to make some hearty and healthy soup before it gets warm again. 

Most of the soups out there can be filled with so much sodium! However, soup can actually be an extremely healthy meal and not hard to make. When possible it is something I like to make a big batch of since it freezes well for another chilly day. The original recipe says it serves 4 people but I think this made a ton! Make sure to cook the barley all the way so it isn't chewy. The barley has a nutty flavor that compliments the mushrooms earthiness. Barley is a great source of fiber, so one bowl will fill you up while also warming you up!
Mushroom Barley Soup photo MushroomBarleySoup_zps78f1f1b8.jpg
Mushroom Barley Soup
Serves: 4-6
Source: Real Simple Magazine


2 Tablespoons olive oil
1 pound mushrooms, sliced
4 cups carrots, chopped
2 sprigs fresh thyme
kosher salt and black pepper
6 cups low-sodium vegetable broth
¾ cup pearl barley
1 Tablespoon chopped flat-leaf parsley (optional)

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.

Nutritional Information:
Calories 269; Fat 8g; Sat Fat 1g; Cholesterol 0mg; Sodium 622mg; Protein 8g; Carbohydrate 44g; Sugar 8g; Fiber 11g; Iron 3mg; Calcium 75mg

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