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Low 'N Slow Mushroom Barley Soup

Low 'N Slow Mushroom Barley Soup

Cost $8.5, save $12

Source: Recommended by CookPal

  • 80 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Main Ingredients

    • ¼ cup pearl barley
    • 💧 1 cup boiling water
    • 2 tablespoons canola oil
    • 🧅 1 onion, finely chopped
    • 1 stalk celery, finely chopped
    • 🥕 1 carrot, finely chopped
    • 6 cups white mushrooms, halved if large
    • 🧄 3 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 6 cups beef stock
    • 1 teaspoon dried oregano
    • 🧂 ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon Worcestershire sauce

STEPS

1

Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.

2

Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.

3

Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.

4

Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.

5

Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the saucepan.

6

Season with oregano, salt, black pepper, and Worcestershire sauce.

7

Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

NUTRIENTS

Per 1 serving

🔥

163

Calories

  • 9
    Protein
  • 20
    Carbs
  • 6
    Fats

💡 Serve the soup with soft, warm rolls to complement its flavors.For a vegetarian option, substitute the beef stock with vegetable stock.Pre-chop all the vegetables to save time during cooking.This soup stores well in the fridge for up to 3 days and can be reheated easily.