Barley and Mushroom Soup
Barley and Mushroom Soup is a lacto ovo vegetarian side dish. One portion of this dish contains about 10g of protein, 16g of fat, and a total of 260 calories. This recipe serves 6 and costs $1.5 per serving. Head to the store and pick up dill, olive oil, salt, and a few other things to make it today. It is brought to you by Natashas Kitchen. Autumn will be even more special with this recipe. Many people made this recipe, and 155 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Similar recipes are Mushroom Barley Soup, Mushroom & Barley Soup, and Mushroom Barley Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
½ cup barley rinsed
2 Tbsp butter
1 large carrot thinly sliced
Sour cream to serve, optional
2 Tbsp minced parsley or dill to serve
¼ tsp ground black pepper
½ lb mushrooms, thinly sliced
2 Tbsp olive oil
2 medium onions diced
8 cups reduced sodium chicken broth
½ tsp salt
Equipment:
pot
Cooking instruction summary:
How to make Mushroom and Barley Soup:Dice 2 onions and slice ½ lb of mushrooms, and thinly slicing 1 carrot.In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add ½ cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.Next, add 8 cups of chicken broth, sliced carrot, ½ tsp of salt and ¼ tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.Cover and simmer on low heat for 1 hour. stirring every 15 minutes. Remove from heat and sprinkle with parsley or dill before serving.
Step by step:
1. How to make Mushroom and Barley Soup:Dice 2 onions and slice ½ lb of mushrooms, and thinly slicing 1 carrot.In a large soup pot heat 2 Tbsp of oil and 2 Tbsp of butter, then add ½ cup of barley along with diced onions. Cook over medium heat for 5 min, stirring frequently.
2. Add sliced mushrooms and cook for another 5 min or until mushroom liquid has evaporated.Next, add 8 cups of chicken broth, sliced carrot, ½ tsp of salt and ¼ tsp of ground pepper. Bring soup to a boil and skim off impurities that float to the top.Cover and simmer on low heat for 1 hour. stirring every 15 minutes.
3. Remove from heat and sprinkle with parsley or dill before serving.
Nutrition Information:
covered percent of daily need
