Serves: 6-8
Mushroom Barley Soup doesn’t have to be that staunch bowlful of murky stuff that your stepfather eats out of a can all winter. In fact, it can be downright right spring-like, with bright flavors from fresh herbs and springtime’s bounty of veggies.
What you'll need:
1 tablespoon olive oil (119 calories) 1 vidalia onion, thinly sliced (a regular yellow onion is fine, too!) (60 calories) 8 oz cremini mushroom, sliced 1/4 inch thick (50 calories) 1 average sized zucchini, sliced into 1/4 inch thick half moons (33 calories) 4 cloves garlic, minced (16 calories) 1 stalk celery, thinly sliced (6 calories) 1 average sized tomato, diced (22 calories) 3/4 cups uncooked pearled (quick cooking) barley (145 calories) 6 cups vegetable broth (96 calories) Fresh black pepper 1/2 teaspoon salt
Herb mix: 3 tablespoons fresh chopped dill 3 tablespoons fresh chopped cilantro 3 tablespoons fresh chopped basil 2 tablespoons fresh chopped thyme
One serving of this soup is only about 69 calories!
What you'll need to do:
Preheat a 4 quart pot over medium heat. Saute the onion in olive oil with a pinch of salt until translucent, about 5 minutes.
Add the mushrooms and zucchini, and cook until slightly softened and some of the moisture has been released, about 5 more minutes. Mix in the garlic and saute for a minute or so.
Add celery, tomato, barley, broth, pepper and salt. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add herbs, cover again and cook until barley is tender, about 10 minutes. Salt and season to taste. For best results, let it sit for at least 10 minutes uncovered so that the flavors can marry. Serve garnished with extra herbs.
댓글