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20 minute dinner recipes

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Mushroom Barley Soup

http://www.eatingwell.com/recipes/mushroom_barley_soup.html

From EatingWell:  EatingWell Serves Two

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

Ingredients

Preparation

  1. 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.
  2. 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.

Nutrition

Per serving : 208 Calories; 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