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Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup from Darlene Wiese-Appleby in Creston, Ohio. It’s a treasured favorite with her husband, five kids and grandkids—and guaranteed to warm body and soul.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 126 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Mushroom Barley Soup in Light & Tasty October/November 2006, p36
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Reviewed on May. 20, 2011 by faechic17
This recipe is a very good base. I took it and made a few alterations and additions, and found it to be absolutely delicious.First of all, I don't particularly care for turnips, so I substituted four yukon gold potatoes instead.Also, instead of leeks, I just used green onions, and cut up the green portion instead.I was unable to find quick cooking barley (it's just not available where I live), so I just bought regular barley pearls and cooked them separately for a while before adding them to the soup.I ended up tweaking the spices quite a bit. After adding the ones mentioned in the recipe, I still found the soup to be quite bland, so I added quite a bit more salt and pepper, as well as more thyme and caraway seeds, and then I decided to add some onion and garlic powder and some cumin.The result was wonderfully flavorful and hearty, and warmed me through and through. I will definitely be adding this tweaked recipe to my list of regulars. :)
This recipe is a very good base. I took it and made a few alterations and additions, and found it to be absolutely delicious.
First of all, I don't particularly care for turnips, so I substituted four yukon gold potatoes instead.
Also, instead of leeks, I just used green onions, and cut up the green portion instead.
I was unable to find quick cooking barley (it's just not available where I live), so I just bought regular barley pearls and cooked them separately for a while before adding them to the soup.
I ended up tweaking the spices quite a bit. After adding the ones mentioned in the recipe, I still found the soup to be quite bland, so I added quite a bit more salt and pepper, as well as more thyme and caraway seeds, and then I decided to add some onion and garlic powder and some cumin.
The result was wonderfully flavorful and hearty, and warmed me through and through. I will definitely be adding this tweaked recipe to my list of regulars. :)
Reviewed on Oct. 07, 2009 by jasavage17
I would not use thyme again, just a personal preference. It was a good filling soup, and only 2 points for those of you in Weight Watchers.
Reviewed on Mar. 06, 2009 by drowefnp
Reviewed on Jan. 16, 2009 by ddragan
this looks great
Reviewed on Jan. 15, 2009 by ehlertn
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