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Mushroom barley soup

May 14, 2016

Recipe

This hearty barley soup is an excellent way to use up any cooked vegetables you have on hand.

Serves 9

This soup is an excellent way to use up any cooked vegetables you have on hand. If using precooked barley, add it after the potato is cooked and heat until warm. You can omit the sherry completely or replace it with extra broth.

In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.

Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.

1 tablespoon canola oil
1 1/2 cups chopped onions
1 cup sliced mushrooms
3/4 cup chopped carrots
1 teaspoon dried thyme
1/8 teaspoon black pepper
1/2 teaspoon chopped garlic
8 cups vegetable stock
3/4 cup pearl barley
3 ounces dry sherry
1/2 small potato, chopped
1/4 cup thinly sliced green onions

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 1/2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1/2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates Fats Fruits Protein and dairy Sweets 1/2 Vegetables

Nutritional analysis per serving

Calcium 121 Calories 19 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber 3 g Monounsaturated fat Potassium 2 g Protein 0 g Saturated fat 8 ounces Serving size 112 mg Sodium 4 g Total fat