Barley-Mushroom Soup

As the days cool down, warm up your home with this rich-yet-healthy soup. By taking the extra step of sautéing the barley, you’ll get a nuttier flavor from this whole grain.

NUTRITIONAL INFORMATION:
PER SERVING

Calories: 217
Fat: 4.7g
Saturated fat: 1g
 Monounsaturated fat: 2.1g
Polyunsaturated fat: 1g
Protein: 13.9g
Carbohydrate: 31.1g
Fiber: 6.8g
Cholesterol: 20mg
Iron: 2mg
Sodium: 624mg
Calcium: 42mg

CLICK TO DOWNLOAD
AND PRINT THIS RECIPE





Ingredients:

1½ teaspoons olive oil
1½ cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package pre-sliced mushrooms
½ cup uncooked pearl barley
4¾ cups turkey or chicken stock (low-fat preferred)
⅓ cup finely chopped celery
½ teaspoon salt
½ teaspoon chopped fresh or ¼ teaspoon dried thyme

PREPARATION:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown.
3. Stir in barley, and sauté 2 minutes.
4. Add stock, celery, and salt, and bring to a boil.
5. Cover, reduce heat, and simmer 20 minutes.
6. Add thyme, and cook 5 minutes.

Serves 4 (1½ cups each)







If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT



Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
CLICK HERE
to view them.
Bon appetite!