dish
Mushroom Barley Soup

6
Serves
122
Calories
13
Nutrients
14
Vitamins

Ingredients

1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion , chopped
1/4 teaspoon dried thyme
1/2 cup pearl barley
6 cups low-sodium mushroom broth or vegetable broth
2 pounds mushrooms , sliced
1/4 cup chopped parsley

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, thyme, barley and stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the barley is completely tender, about 30 to 40 minutes.

4. Add the mushrooms and simmer until tender, about 5 to 7 minutes.

5. Remove the bay leaf and adjust the salt and pepper. Serve the soup in bowls and garnish with parsley.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
122
Protein
4 g
Total Carbohydrate
23 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
71 %
Percent Calories from Fat
16 %
Vitamin A
1855 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
10 mcg
Vitamin C
11 mg
Vitamin D
1 IU
Folate
25 mcg
Vitamin E
0 IU
Vitamin K
13 mcg
Pantothenic Acid
2 mg
Calcium
37 mg
Iron
2 mg
Phosphorus
118 mg
Potassium
470 mg
Sodium
367 mg
Zinc
1 mg