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 RecipesBarley-Mushroom Soup
Cooking Light
Warm soup for a cool Fall night.
1 1/2 teaspoons olive oil 1 1/2 cups chopped onion 1 cup thinly sliced carrot 1 (8-ounce) package presliced mushrooms 1/2 cup uncooked pearl barley 4 3/4 cups Turkey Stock 1/3 cup finely chopped celery 1/2 teaspoon salt 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes. 4 servings (serving size: 1 1/2 cups) Nutrition: CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CA |
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