Posted inBlogs

Mushroom Barley Soup

PREP TIME10 minutes
COOK TIME35 minutes
TOTAL TIME45 minutes

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • ½ lb (250 g) crimini (closed cup) mushrooms
  • ½ lb (250 g) shiitake mushrooms
  • 2 tablespoons tomato paste
  • 1 cup (150 g) pearl barley, rinsed
  • 6 cups (1.5 liter) vegetable stock
  • 2 cups (75 g) baby spinach
  • Salt and pepper to taste

INSTRUCTIONS

    1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 5-6 minutes over medium heat until softened.
    2. Add the garlic and fresh thyme and continue to cook for another minute.
    3. Next, stir in the crimini and shiitake mushrooms and cook for 8-10 minutes until the mushrooms reduce in size and are slightly golden.
    4. Stir in the tomato paste, then add the pearl barley and vegetable stock. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 20 minutes or until the pearl barley is tender.
    5. Add the baby spinach and cook for 1-2 more minutes until wilted.
    6. Season to taste and serve, sprinkled with some freshly chopped parsley if you like.

NUTRITION INFORMATION:

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 150TOTAL FAT: 4gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 0mgSODIUM: 729mgCARBOHYDRATES: 25gFIBER: 5gSUGAR: 6gPROTEIN: 4g