Mushroom Barley Soup for Two
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 3 cups.
This is part of my favorite meal, quick and easy to prepare and the perfect amount for two. The mushrooms, carrots and barley are a good combination for flavor and color. The recipe is easy to double (or triple!) if you want to make a larger batch. —Aimee Lawrence, Wimberley, Texas
Ingredients
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1 cup sliced fresh mushrooms
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2 garlic cloves, minced
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1 tablespoon butter
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1/3 cup medium pearl barley
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1 tablespoon reduced-sodium soy sauce
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1 medium carrot, sliced
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1/2 teaspoon dill weed
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Salt and pepper to taste
Directions
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1.
In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
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2.
Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.
Nutrition Facts
1-1/2 cups: 230 calories, 6g fat (4g saturated fat), 15mg cholesterol, 1543mg sodium, 34g carbohydrate (5g sugars, 7g fiber), 12g protein.
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