Barley-Mushroom Soup

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 19%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1g
  • Protein: 13.9g
  • Carbohydrate: 31.1g
  • Fiber: 6.8g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 624mg
  • Calcium: 42mg

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

  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.
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.

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