Fiber Rich, Deli-Style Mushroom Barley Soup
Ingredients
- 1¼ pounds mushrooms (white button, crimini or both), see shopping tip
- ¼ cup reduced-fat butter or Smart Balance Light
- 1 large onion, chopped
- 1 leek, white and pale green parts only, chopped
- 1 medium potato, peeled, diced small
- 1 large carrot, peeled and thinly sliced
- 1 cup celery, chopped
- 2 teaspoons garlic, minced
- 8 cups reduced-sodium chicken broth, I like Swanson’s
- 1 cup pearl barley
- 2 bay leaves
- Fresh ground pepper, to taste
Instructions
- Wash mushrooms, trim stems and slice. Set aside.
- Melt butter in large nonstick soup pot or large deep nonstick pan over medium heat. Do not let butter brown. Add onions, leeks, carrots, celery, and garlic. Sauté until tender, about 6 minutes, stirring quite often. Add mushrooms. Cook 3 minutes.
- Pour in chicken broth, barley, potato, and bay leaves. Bring to boil over high heat, reduce to low, cover and simmer about 50 minutes. Season to taste with fresh ground pepper.
- Season to taste with fresh ground pepper. Remove bay leaves and discard. Cool slightly.
- Store cooled soup in the fridge overnight. This soup is best served the next day. The flavors come alive.
Nutrition
Serving: 1cupCalories: 142kcalCarbohydrates: 25gProtein: 7gFat: 3gSodium: 513mgFiber: 5gSugar: 3gPlus Points: 4