Barley-Mushroom Soup

Barley-Mushroom Soup Recipe
Photography: Karry Hosford
Sautéing the barley toasts it to yield a light, nutty flavor.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Cynthia De Persio,

Cooking Light

November 2003
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