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Mushroom and Barley Soup
Number of Servings: 6
Serving Size: 1 cup
Barley adds fiber and a rich flavor to soup.
|carrot, diced||1 large|
|diced celery||2 cups|
|minced fresh parsley||0.25 cup|
|dried thyme||1 tsp|
|medium onion, diced||1|
|olive oil||2 Tbsp|
|lb mushrooms, sliced||0.50|
|garlic clove, minced||1|
|lite soy sauce||2 Tbsp|
|fresh lemon juice||2 Tbsp|
|Fresh ground pepper|
Place barley and water in a 2-quart saucepan; bring to a boil. Reduce heat and let simmer; add carrot, celery, bay leaves, parsley, and thyme.2:
Return to a boil, reduce the heat, cover, and let simmer for 1 hour. When the barley has been cooking for about 45 minutes, use a small skillet to sauté the onion in the olive oil for about 5 minutes.3:
Add the mushroom and sauté until tender. Add the mushroom mixture to the barley, along with the remaining ingredients. Continue to simmer for 10 more minutes.
|Calories from Fat 45|
|Total Fat 5g|
|Saturated Fat 1g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 1/2 Starch 1/2 Fat|
Quick & Healthy Recipes and Ideas, 3rd Edition [Small Steps Press]
Brenda J. Ponichtera RD
Designed for anyone who wants to eat healthier but doesn't have lots of time, Quick & Healthy Recipes and Ideas offers a wealth of nutrition and time-saving tips; delicious, quick-to-prepare, low-fat recipes; and 20 weeks of easy menus - each with a grocery list! Perfect for anyone trying to control their weight, as well as anyone with heart disease or diabetes. This is one cookbook dietitians and physicians are recommending to all their patients.
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