Quick Mushroom-Barley Soup

Photo: Kana Okada; Styling: Susan Vajaranant

Recipe Time

Prep: 10 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 294
Fat 8 g
Satfat 1 g
Protein 10 g
Carbohydrate 48 g
Fiber 10 g
Cholesterol 0.0 mg
Sodium 737 mg

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 ounce white or cremini mushrooms, sliced
1 cup pearl barley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 cups low-sodium chicken broth
Salt and pepper

Preparation

1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.

2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

Note:

November 2009