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Barley-Mushroom Soup

Photography: Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups)
Sautéing the barley toasts it to yield a light, nutty flavor.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup thinly sliced carrot
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup uncooked pearl barley
  • 4 3/4 cups Rich Turkey Stock
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme

Nutrition Information

  • calories 217
  • caloriesfromfat 19 %
  • fat 4.7 g
  • satfat 1 g
  • monofat 2.1 g
  • polyfat 1 g
  • protein 13.9 g
  • carbohydrate 31.1 g
  • fiber 6.8 g
  • cholesterol 20 mg
  • iron 2 mg
  • sodium 624 mg
  • calcium 42 mg

How to Make It

  1. Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.