Low 'N Slow Mushroom Barley Soup
Low 'N Slow Mushroom Barley Soup might be just the soup you are searching for. Watching your figure? This dairy free recipe has 143 calories, 9g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up beef stock, mushrooms, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.
Instructions
Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.