Mushroom Barley Soup
Prepare this hearty soup with vegetable broth if you desire it to be vegetarian or vegan.
- 4 Servings
- Less than $3.00
Mushroom Barley Soup
Prepare this hearty soup with vegetable broth if you desire it to be vegetarian or vegan.
- 4 Servings
- Less than $3.00
Ingredients
- 1 tablespoon oil
- 1 onion
- 2 celery stalks
- 2 carrots
- 1 cup potatoes (cut into pieces)
- 2 cups mushrooms
- 1/2 cup barley, quick cooking
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 3 cups chicken broth
- 2 cups water
- 1 tablespoon parsley
Steps
1
Wash hands with soap and water.
2
Heat oil in large soup pot over high heat. Sauté onion, celery, carrots, and mushrooms until golden, about 4 minutes.
3
Add the rest of the ingredients except for the parsley and bring to a boil.
4
Lower heat to a simmer and cook until the barley is tender, about 20 minutes.
5
Sprinkle parsley on top of soup and serve hot.
Ingredients
Serving Size: 1 1/2, 1/4 of recipe (430g)
| Nutrients | Amount |
|---|---|
| Total Calories | 218 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Minerals | |
| Calcium | 53 mg |
| Potassium | 699 mg |
| Sodium | 104 mg |
| Copper | 372 mcg |
| Iron | 2 mg |
| Magnesium | 41 mg |
| Phosphorus | 173 mg |
| Selenium | 10 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 263 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 33 mcg |
| Folate | 44 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 6 mg |
| Choline | 33 mg |
Source:
- Cooking Demo II
- Food and Health Communications, Inc.