Mushroom Barley Soup

Jan 7, 2013

Well, Daniel's gone this week for meetings and Maddox and I are alone together. Last night was pretty rough, not sure if Maddox has a touch of the flu or is just on sleep strike. He's napping good today so far and seems to be pretty happy. Hopefully the rest of the day goes well.

I was craving something warm and comforting for lunches this week, but something healthy. This soup is pretty filling, and tastes pretty close to a beef barley soup, just without any kind of meat.

Check out those chunks of yummy, mouth watering veggies! This soup checks in at about 5points/serving.

Mushroom Barley Soup

by Renee Pihowich

Ingredients (4 servings)
  • 1 1/2 teaspoons Vegetable Oil
  • 1 1/2 cups Onion
  • 1 cup Carrots (thinly sliced)
  • 1 (8-ounce) package Mushrooms (sliced)
  • 1/2 cup Pearl Barley
  • 4 3/4 cups Turkey Stock
  • 1/3 cup Celery (chopped)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Thyme
Heat the oil in a large saucepan over medium-high heat.
Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown.
Stir in barley, and sauté 2 minutes.
Add stock, celery, and salt, and bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add thyme, and cook 5 minutes.
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