There is something so satisfying about making a pot of soup. It’s simple to make, tastes even better the second day and is perfect to pack up for a work lunch. Enjoy the earthy flavor of mushrooms and healthy high fiber pearl barley in this filling soup. Since it’s low calorie you have plenty of room to enjoy a sandwich or salad along with a steamy hot bowl of soup.
Mushroom Barley Soup
2 cups beef broth 99% fat free
8 cups chicken broth 99% fat free
2 large carrots, peeled, sliced
2 stalks celery, sliced
10 ounces white mushrooms, sliced
8 ounces cremini mushrooms, sliced
1/8 cup dried porcini mushrooms, chopped
2 tablespoons sherry or dry vermouth
1 teaspoon salt – optional
1/4 teaspoon dried thyme
1/4 teaspoon fennel seed
3/4 cup pearl barley
Place all ingredients in a slow cooker. Stir to mix. Cover and cook on high for 5 hours or low for 8 hours.
Yield: 6 servings
Per serving; 173 calories, 29g carbs, 10g protein, 7g fiber, omg chol, 0g fat WWPP 4
Recipe adapted from one found on Cooking Light message board – original source not known.
I had a food product review complete with half a dozen photos all written up to go along with this post and the WordPress goblins ate it! About an hours worth of work went “poof” into thin air! I hate it when stuff like that happens. I don’t have time to redo it now so it will have to wait for another day. I’m trying to remain calm but this is really frustrating. WordPress gives me so much trouble. If I was a kid I would have a temper tantrum about now. Sigh.
I’ve been trying to get caught up on my back log of recipes and food reviews this week. That’s why there have been so many more posts than usual. Theres more food in the pantry waiting to be used in recipes and reviewed. It takes us so much longer to use up leftovers when I do cook that we aren’t at a point of needing more food. A look in my freezer revealed plenty of items already prepared that also need to be consumed. I’m not very good at shopping and cooking for two! It’s a learning curve.
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Do you like barley?