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Mushroom and Barley Soup |
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Serves: 6 Print this RecipeServing size: 1 cup Barley adds fiber and a rich flavor to soup. 1/2 cup barley 1 large carrot, diced 2 cups diced celery 2 bay leaves 1/4 cup minced fresh parsley 1 teaspoon dried thyme 1 medium onion, diced 2 tablespoons olive oil 1/2 pound mushrooms, sliced 1 clove garlic minced 2 tablespoons lite soy sauce 2 tablespoons fresh lemon juice Fresh ground pepper 1. Place barley and water in a 2-qt saucepan; bring to a boil. Reduce heat and let simmer; add carrot, celery, bay leaves, parsley, and thyme. 2. Return to a boil, reduce the heat, cover, and let simmer for 1 hour. When the barley has been cooking about 45 minutes, use a small skillet to saute the onion in the olive oil for about 5 minutes. 3. Add the mushrooms and saute until tender. Add the mushroom mixture to the barley, along with the remaining ingredients. Continue to simmer for 10 more minutes. EXCHANGES Starch 1-1/2 Fat 1/2 NUTRITION FACTS Calories 140(Calories from Fat 45) Total Fat 5 grams Saturated Fat 1 gram Cholesterol 0 milligrams Sodium 262 milligrams Total Carbohydrate 22 grams Dietary Fiber 5 grams Sugars 5 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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