Mushroom-Barley Soup

By bakers_delight85

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, wiped clean and sliced (6 cups)
• 1 1/2 Tbsp. all-purpose flour
• 6 cups reduced-sodium chicken broth or vegetable broth
• 1/2 butternut squash, peeled and diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 1 cup quick-cooking barley
• 1/4 cup medium-dry sherry
• 4 Tbsp. chopped fresh dill, divided
• 1/4 tsp. salt, or to taste
• Freshly ground black pepper to taste
• 1/3 cup reduced-fat sour cream or nonfat plain yogurt (optional)

Preparation

Step 1

Heat oil in a Dutch oven or large pot over medium heat. Add onions and garlic; cook, stirring, until softened, about 5 minutes. Increase heat to high; add mushrooms and cook, stirring often, until browned and liquid has evaporated, about 7 minutes more.
Reduce heat to medium and sprinkle flour over vegetables; cook, stirring constantly, for 1 minute. Add broth, squash, bell pepper, barley and sherry. Bring to a boil, reduce heat to low and simmer, partially covered, until barley is tender, 15 to 20 minutes. Add 2 Tbsp. dill and season with salt and pepper.
Ladle soup into bowls and garnish with sour cream (or yogurt), if using, and the remaining 2 Tbsp. dill.
Per serving: 132 calories, 3g fat, 6g protein