Useful extras
Mushroom Barley Soup
Makes 8 servings.
Cooking time: 20 minutes (active), 55 minutes (total)
Ingredients
- 2 tablespoons extra‐virgin olive oil
- ½ cup diced organic onion
- ¼ cup diced organic celery
- ¼ cup diced organic butternut squash
- 1 cup minced organic portobello mushrooms
- 1 cup minced organic button mushrooms
- Pinch kosher salt
- Black pepper to taste
- ½ cup organic pearl barley
- 4 cups all-natural vegetable broth
- 1 cup organic baby spinach leaves
- ½ cup steamed organic peas
- 1 tablespoon organic Parmesan cheese
Directions
- In a saucepan over medium‐high heat, add oil, onion, celery, squash, mushrooms, salt and pepper. Sauté for 2 minutes.
- Add barley, broth and spinach; cover and simmer for 35 minutes or until barley is tender.
- Add peas to warm through, then serve with Parmesan cheese on top.
Nutrition Facts
Serving size: 1 cup, Calories 113, Total Fat 4.5g (0.8g saturated, 1mg cholesterol), Sodium 419mg, Total Carbohydrate 13.5g, Fiber 2.9g, Protein 5.2g.
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This soup is wonderful! Lots of flavor!
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lg5131 over 1 year ago
I’ve tried freezing white rice recipes. It doesn’t taste much different, just a little more gummy (stickier).
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