Quick Mushroom-Barley Soup Recipe

4

Ingredients

2 tablespoons vegetable oil $
1 onion, finely chopped $
2 carrots, cut into 1/4-inch-thick rounds $
10 ounce white or cremini mushrooms, sliced $
1 cup pearl barley $
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 cups low-sodium chicken broth $
Salt and pepper

Preparation

Step 1

Preparation

1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

Nutritional Information
Amount per serving

Calories: 294
Fat: 8g
Saturated fat: 1g
Protein: 10g
Carbohydrate: 48g
Fiber: 10g
Cholesterol: 0.0mg
Sodium: 737mg