LunchMedium

Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 2 medium celery stalks, sliced thin; 2 medium carrots, peeled and sliced thin; 2 cups mushrooms, sliced; 1 cup potatoes, cut into pieces; 1/2 cup quick cooking barley; 1 teaspoon garlic powder; 1/2 teaspoon ground thyme; 3 cups low-sodium chicken broth; 2 cups water; 1 tablespoon fresh parsley, chopped

Prepare this hearty soup with vegetable broth if you desire it to be vegetarian or vegan.

45 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe

251

Calories

Protein

45g

Carbs

Fat

Fiber

Sugar

105mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

vegetable oil
1 tablespoon · or cooking oil of choice
onion, chopped
1 medium
celery stalks, sliced thin
2 medium
carrots, peeled and sliced thin
2 medium
mushrooms, sliced
2 cups
potatoes, cut into pieces
1 cup
quick cooking barley
1/2 cup
garlic powder
1 teaspoon
ground thyme
1/2 teaspoon
low-sodium chicken broth
3 cups
water
2 cups
fresh parsley, chopped
1 tablespoon

Instructions

1
Wash hands with soap and water.
2
Heat oil in large soup pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
3
Add the rest of the ingredients except for the parsley and bring to a boil.
4
Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
5
Sprinkle parsley on top of soup and serve hot.

Source: USDA MyPlate Kitchen · Cooking Demo II Food and Health Communications, Inc.

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