Mushroom Barley Soup

Recipe courtesy of St. Francis Hospital & Heart Center®

Prep time: 40 minutes

Yields 10 servings

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups chopped onions
• 1 cup sliced mushrooms
• 3/4 cup chopped carrots
• 1 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/2 teaspoon chopped garlic
• 8 cups vegetable stock
• 3/4 cup pearl barley
• 3 ounces dry sherry
• 1/2 small potato, chopped
• 1/4 cup thinly sliced green onions

Directions

1. In a large pot, heat the oil to medium-high heat. 
2. Add the onions, mushrooms, carrots, thyme, pepper and garlic. 
3. Sauté until the onion is translucent, about 5 minutes.
4. Add the vegetable stock and barley and bring to a boil. 
5. Reduce heat and simmer for about 20 minutes or until barley is tender. 
6. Stir in sherry and potato. 
7. Continue to simmer until potato is cooked, about 15 minutes. 
8. Garnish with sliced green onions and serve.

Nutrition

Serving size: 1 cup

• Calories: 121 kcal
• Protein: 2g
• Carbohydrates: 19gm
• Fat: 0g
• Sodium: 112mg
• Fiber: 3g