Mushroom Barley Soup Recipe
Mushroom Barley Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 73
- Fat: 2.3 g
- Saturated fat: 0.4 g
- Carbohydrates: 11.7 g
- Sodium: 891 mg
- Fiber: 0.7 g
- Protein: 1.9 g
Recipe type: Appetiser
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Vegetarians and diet conscious attention please. You don’t have to give up on various flavorful dishes as we have something low in calories and delicious for you. We are talking about Mushroom Barley Soup, which is yummy and a perfect blend of low calories ingredients. on the other hand, if you are slim and not in a mood to diet, them simply add in some regular sour cream to add give it a filling, delicious and velvety finishing touch. Mushroom and barley are the main ingredients of the soup and are power pack of many nutritional benefits.
Ingredients
- Barley - 1 cup
- Water - 4 cups
- Olive oil – extra virgin oil is preferred - 1 tablespoon
- Yellow onion – chopped - 1 large
- Cloves garlic – minced - 2
- Carrots - peeled and diced - 2
- Celery stalks – diced - 2
- Package mushroom (sliced)- white button mushrooms are preferred - 1
- Low-sodium vegetable broth - 3 cans (about 15 ounce)
- Warm water - 1 cup
- Bay leaves - 2
- Fresh thyme – minced - 2 tablespoon
- Salt and pepper - To taste
Instructions
- In a big stockpot or saucepan, bring four cups of lukewarm water to boil over regular heat range. In the meantime, quickly rinse 1 cup of barley and drain well.
- Add the barley to the boiling water, cover the pot or pan and reduce the heat range to medium-low level. Now, let barley mixture simmer for the next half an hour to 40 minutes or until soft.
- Pour 1 tablespoon of olive oil right into the center of a large deep-frying pan and heat it on another stove with an average heat range. Add the chopped yellow onion and minced garlic into the warm oil and fry until soft.
- Add in the diced celery stalks and carrots and cook it for 3 to 5 minutes or until tender.
- Mix in the sliced mushrooms and continue cooking until all ingredients are soft, stirring constantly.
- Stir in 15 ounce of vegetable broth, 1 cup of warm water, 2 fresh or dried bay leaves, and 2 tablespoons thyme.
- Cover the pot and let the soup simmer for approximately 10 minutes.
- In the intervening time, remove the barley from heat and drain well, using a colander. Rinse under cold running water and drain again.
- Now add the cooked barley to the soup mixture simmering on the stove and mix up properly. Cook it for another 15 to minutes until soft and smooth.
- Remove the Mushroom Barley Soup from heat and pour into a large soup bowl. Discard the bay leaves and dust the warm soup with some ground black pepper. Serve with six medium soup bowls or plates.
- white button mushrooms are preferred - 1 Low-sodium vegetable broth - 3 cans (about 15 ounce) Warm water - 1 cup Bay leaves - 2 Fresh thyme – minced - 2 tablespoon Salt and pepper - To taste Instructions In a big stockpot or saucepan, bring four cups of lukewarm water to boil over regular heat range. In the meantime, quickly rinse 1 cup of barley and drain well. Add the barley to the boiling water, cover the pot or pan and reduce the heat range to medium-low level. Now, let barley mixture simmer for the next half an hour to 40 minutes or until soft. Pour 1 tablespoon of olive oil right into the center of a large deep-frying pan and heat it on another stove with an average heat range. Add the chopped yellow onion and minced garlic into the warm oil and fry until soft. Add in the diced celery stalks and carrots and cook it for 3 to 5 minutes or until tender. Mix in the sliced mushrooms and continue cooking until all ingredients are soft, stirring constantly. Stir in 15 ounce of vegetable broth, 1 cup of warm water, 2 fresh or dried bay leaves, and 2 tablespoons thyme. Cover the pot and let the soup simmer for approximately 10 minutes. In the intervening time, remove the barley from heat and drain well, using a colander. Rinse under cold running water and drain again. Now add the cooked barley to the soup mixture simmering on the stove and mix up properly. Cook it for another 15 to minutes until soft and smooth. Remove the Mushroom Barley Soup from heat and pour into a large soup bowl. Discard the bay leaves and dust the warm soup with some ground black pepper. Serve with six medium soup bowls or plates. 3.2.1284
Next%20stop%3A%20Pinterest "Pin It")
