Float some homemade croutons on top of this soup for extra flavor and body. Serve with an amber beer and a salad of mixed greens with Buttermilk Ranch Dressing.
2 servings, 2 cups each
Active Time: 45 minutes |
Total Time: 45 minutes
2 teaspoons extra-virgin olive oil
1 teaspoon butter
2 cloves garlic, minced
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
8 ounces mushrooms, chopped
1 1/2 teaspoons chopped fresh thyme
1/8 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup Marsala, or cream sherry (see Note)
1 14-ounce can vegetable broth, or reduced-sodium chicken broth
1 cup water
1/4 cup quick-cooking barley
Heat oil and butter in a large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables release some of their juices, about 3 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 3 minutes.
Add Marsala (or sherry) and cook, stirring, until reduced, 1 to 2 minutes. Add broth, water and barley; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables and barley are tender, about 15 minutes.
Per serving :
8 g Fat;
2 g Sat;
4 g Mono;
5 mg Cholesterol;
32 g Carbohydrates;
6 g Protein;
5 g Fiber;
579 mg Sodium;
730 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetables, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Marsala and cream sherry, fortified wines, are flavorful and economical additions to many sauces. Store opened bottles in a cool, dry place for months.