Mushroom Onion Barley Soup

Name: Mushroom Onion Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 7 servings (1-3/4 quarts).
Ingredients: 1 large onion, chopped; 2 cups sliced fresh mushrooms; 1 tablespoon olive oil; 2 garlic cloves, minced; 7 cups reduced-sodium chicken broth; 2 cups water; 1/2 cup medium pearl barley; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon dried thyme; 1/4 teaspoon pepper

TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD: 7 servings (1-3/4 quarts).

After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.

Ingredients

1 large onion, chopped
2 cups sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
7 cups reduced-sodium chicken broth
2 cups water
1/2 cup medium pearl barley
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried thyme
1/4 teaspoon pepper

Directions

1. In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

Nutrition Facts

1 cup: 101 calories, 2g fat (0 saturated fat), 0 cholesterol, 746mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 6g protein.

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