Mushroom Barley Soup

From EatingWell: EatingWell Serves Two — Subscribe Now!

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

Nutrition Profile

Ingredients

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

Preparation

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.

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.

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.

Nutrition Bonus: Vitamin A (120% daily value), Potassium (21% dv), Vitamin C (15% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 1 1/2 fat