MUSHROOM BARLEY SOUP
Rich, hearty and full of mushroom flavor, you could also change this up to preference by adding meat or tofu. Nice Fall recipe that's sure to warm you up. Made with my recipe for Mushroom Stock
Provided by Bonnie G 2
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat.
- Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes.
- In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly.
- Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes.
- Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth.
- Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
Nutrition Facts : Calories 151.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 35.6, Carbohydrate 24.2, Fiber 5.2, Sugar 3.2, Protein 4.9
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