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Mushroom Barley Soup
Guiding Stars
Servings:
4 (442 g) as an appetizerPrep Time:
15 minutesCook Time:
30 minutes
Ingredients
This soup is perfect for a cold winter's evening—richly flavored with a perfect combination of vegetables and made hearty with barley.
1 Tbsp. olive oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cups sliced mushrooms
1/2 cup quick-cooking barley
1 tsp. garlic powder
1/2 tsp. thyme
3 cups low-sodium chicken broth
2 cups water
1 Tbsp. chopped fresh parsley
Directions
1. Heat oil in large, heavy-bottomed pot over high heat. Saute onion, celery, carrots, and mushrooms until golden (4-5 minutes).
2. Add remaining ingredients except for parsley. Bring to a boil.
3. Lower heat to a simmer and cook until the barley is tender (15-20 minutes).
4. Sprinkle soup with parsley to serve.
Nutrition
| Nutritional Facts | |
| Servings | 4 (442 g) |
| Base Nutrients | |
| Calories | 184 kcal (9%) |
| Calories from Fat | 45 kcal (0%) |
| Total Fat | 5 g (8%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 102 mg (4%) |
| Total Carbohydrates | 30 g (10%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 8 g (14%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 7 mg (7%) |
| Minerals | |
| Calcium | 49 mg (4%) |
| Iron | 2 mg (9%) |
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