Monday, April 8, 2013

Mushroom Barley Soup

I know it is spring time and this is not normally the time that we have soup but sometimes April can be nippy and we need that warm soup to fill the spot. This recipe is not as simple but it is very tasty and very healthy and low in fat. I hope you enjoy - it is a guilt free dish!

Mushroom Barley Soup
1 cup of barley
3 cups of water
1 tbsp. olive oil
1 onion
1 carrot thinly chopped
2 stalks of celery
2 cups of mushrooms - sliced
1 tsp salt
1/4 tsp. pepper
1/4 of garlic powder
fresh parsley- optional
2 20 oz. of canned vegetable broth

1. chop and dice the onion and saute it in oil until it is translucent
2. bring the water to boil and then add in the barley, reduce the heat and allow it to simmer for 35 minutes
3. wash the mushrooms and slice them into thinly and then add them to the onion- adding a little more olive oil and cook for about 10 minutes until they are tender.
4.. dice the carrots and celery and add it to the onions and cook until the vegetable are al dente
5. put the canned vegetable broth into a large pot and warm it (about 5 minutes) and then add in the celery, carrots, onion, mushrooms and barley and stir well.
6. add in the garlic powder, alt and pepper and allow it to simmer for 15 minutes
7. once all the ingredients are tender and soft and the soup is warm add in 3 tbsp. of fresh parsely
8. warm for another 5 minutes

Tip: If you are serving as a dinner and have some big eaters on hand adding a slice of brown toasted bread is healthy and more filling.

Serve and Enjoy!

Calories per cup: 80 calories
Total Fat per cup: 1 gram


No comments: