Mushroom Soup with Barley

Mushroom Soup with Barley ~ Super Soups

A classic comfort food, this easy cream of mushroom soup recipe shows you how to make a version with little fuss that's still better than the can.

You can even try your own substitutions to make it a little lighter on the waistline.

Carrots, celery, and champignons combine with this hearty grain for a delicious soup.

If you're cholesterol conscious, barley is for you.

A USDA study showed that total cholesterol levels dropped 9% for people getting 3 g. of soluble fiber from barley.

This was served at a formal dinner party and the guests raved!

We tried a whole selection of creminis, chanterelles and portabellas.

I just don't think you can mess this recipe up, it's quite easy and so good!

Much classier then any canned variety.

We saved some of the remaining sliced mushrooms to garnish on top too.

Plated presentation was great!

Prep: 10 min

Cook: 34 min

Total: 44 min

Ingredients:

3 c. water

1 lg. onion, chopped

2 carrots, chopped

1 celery stalk, chopped

12 oz. cremini or button champignons, stems removed, sliced

1 1/2 tsp. dried oregano

2 cans (14 1/2 oz. each) fat-free reduced-sodium chicken broth

1/2 c. barley

1/4 tsp. sea salt

Preparation;

1. In a small saucepan, bring the dried champignons and water to a boil.

Remove and let stand for 15 minutes.

2. Meanwhile, coat a Dutch oven with nonstick spray.

Add the onion, carrots and celery.

Coat lightly with nonstick spray.

Set over medium heat.

Cook, stirring occasionally, for 3 minutes.

Add the sliced champignons and oregano.

Cook, stirring occasionally, for 6 to 8 minutes, or until all the vegetables are soft.

Add the broth, barley, and sea salt.

Cook for 10 minutes.

3. Line a fine mesh sieve with a coffee filter or paper towel.

Strain the dried champignons water into the pot.

Remove and discard the filter or paper towel.

Rinse the dried champignons under running water to remove any grit.

Chop and add to the pot.

4. Cook the mushroom soup for 10 to 15 minutes, or until the barley is tender.

Serve with a great crusty roll.

Nutrition:

Per serving

Calories 112,

Fat 0.5 g.

Sat. Fat 0.1 g.

Cholesterol 0 mg.

Sodium 428.4 mg.

Carbohydrates 20.9 g.

Total Sugars 3.2 g.

Dietary Fiber 5.5 g.

Protein 5.8 g.

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