Mushroom barley soup

By linguini

By Charlyne Mattox , January, 2013
See Nutritional Information for this recipe »
Nutritional Information
Per Serving
Calories 269
Fat 8g
Sat Fat 1g
Cholesterol 0mg
Sodium 622mg
Protein 8g
Carbohydrate 44g
Sugar 8g
Fiber 11g
Iron 3mg
Calcium 75mg
What does this mean? See Nutrition 101 .

Ingredients

• 2 tablespoons  olive oil
• 1 pound  mushrooms, sliced
• 4 cups  carrots, chopped
• 2 cloves garlic, sliced
• 2 sprigs fresh thyme
• kosher salt and black pepper
• 6 cups  low-sodium vegetable broth
• 3/4 cup  pearl barley
• 1 tablespoon  chopped flat-leaf parsley

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.