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Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 Vidalia onion thinly sliced; Salt; 8 ounces cremini mushrooms sliced 1/4 inch thick; 2 large portobello mushrooms cubed; 1 large carrot peeled and diced; 1 medium zucchini sliced into 1/4-inch-thick half moons; 1 garlic clove minced; 3 celery stalks thinly sliced; 1 large tomato diced; 3/4 upsuncooked pearled barley; 6 cups low-sodium vegetable broth Freshly ground black pe; 3 tablespoons chopped fresh rosemary leaves divided; 3 tablespoons chopped fresh thyme divided

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INGREDIENTS

1 tablespoon olive oil
1 Vidalia onion thinly sliced
Salt
8 ounces cremini mushrooms ; sliced 1/4 inch thick
2 large portobello mushrooms ; cubed
1 large carrot peeled and diced
1 medium zucchini sliced into 1/4-inch-thick half moons
1 garlic clove ; minced
3 celery stalks thinly sliced
1 large tomato diced
3/4 upsuncooked pearled barley
6 cups low-sodium vegetable broth Freshly ground black pe
3 tablespoons chopped fresh rosemary leaves ; divided
3 tablespoons chopped fresh thyme ; divided

INSTRUCTIONS

1. Preheat a 4-quart pot over medium heat. Add the olive oil, onion, and a pinch of salt, and sauté until the onion is softened and translucent, about 5minutes. 2. Add the mushrooms, carrot, and zucchini, and sauté until the vegetables are slightly softened and some of the moisture has been released, about 5 minutes. Mix in the garlic and sauté for 1 to 2 minutes. 3. Add the celery, tomato, barley, and broth, and season with salt and pepper. Cover and bring the liquid to a boil. Once it’s boiling, reduce the heat to low. Stir in 2 tablespoons of the rosemary and 2 tablespoons of the thyme, and return the lid to the pot. 4. Simmer until the barley is tender, about 10 minutes. Taste the soup and season again with salt and pepper as desired. For best results, let the soup sit, covered, for at least 10 minutes so the flavors can blend. 5. Serve the soup garnished with the remaining tablespoons of rosemary and thyme.

NOTES

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Mushroom Barley Soup

1 tablespoon olive oil
1 Vidalia onion thinly sliced
 Salt
8 ounces cremini mushrooms sliced 1/4 inch thick
2 large portobello mushrooms cubed
1 large carrot peeled and diced
1 medium zucchini sliced into 1/4-inch-thick half moons
1 garlic clove minced
3 celery stalks thinly sliced
1 large tomato diced
3/4 upsuncooked pearled barley
6 cups low-sodium vegetable broth Freshly ground black pe
3 tablespoons chopped fresh rosemary leaves divided
3 tablespoons chopped fresh thyme divided

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Nutrition

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Serving Size: 1 (668g)
Recipe Makes: 1

Calories: 203
Calories from Fat: 49 (24%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 82.9mg		3 %
Potassium 2287.9mg		60 %
Total Carbohydrate 33.4g		10 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 22.9g
Protein 14.2g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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