Click N Cook Dev

Mushroom Barley Soup

Servings

8cups

Ingredients

1tablespoon olive or canola oil
1small onionchopped
2medium carrots, peeledhalved lengthwise and sliced
1 celery stalk, chopped
2 garlic clovespeeled and minced
1teaspoon dried thymedepending on how much you like thyme
1pound mushrooms, sliced(white, cremini, or button)
1/2cup pearl barley
10cups low sodium chicken broth or vegetable broth
1whole lemon, quartered
1pinch salt and pepper to taste

Instructions

Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
Add the onion, carrots, celery, garlic, and thyme and cook until tender, 10-15 minutes.
Add the mushrooms and barley and stir well.
Add the broth, raise the heat to high and bring to a boil. As soon as the soup boils, turn the heat down to low and cook, partially covered, for 2–2 1/2 hours, stirring frequently.
Now taste the soup. Does it need anything to boost the flavor? More thyme? A squeeze of lemon juice? A pinch of salt or a grinding of black pepper? Add whatever you think it needs, then serve right away or transfer to a container, cover and refrigerate up to 3 days.

Recipe Notes

Substitute brown or wild rice for the barley. Add 1/4 cup fresh or frozen corn kernels, chopped tomatoes, or baby spinach 10 minutes before you’re finished cooking.

Nutrition Facts

Mushroom Barley Soup

Amount Per Serving

Calories 107 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0mg 0%

Sodium 203mg 8%

Potassium 546mg 16%

Total Carbohydrates 13g 4%

Dietary Fiber 3g 12%

Sugars 3g

Protein 8g 16%

Vitamin A 41%

Vitamin C 15%

Vitamin D0%

Calcium 2%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.