Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters barley; 1 liters beef broth; 1 carrot, thinly sliced; 2 stalks celery, thinly sliced; 0 teaspoons ground black pepper; 567 grams packages sliced mushrooms; 2 Tbsps olive oil; 2 onions, chopped; 1 teaspoons salt; 710 milliliters water

Mushroom Barley Soup is a dairy free recipe with 6 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 5g of fat, and a total of 195 calories. It is perfect for Autumn. It works well as a soup. If you have mushrooms, celery, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

Ingredients you will need

Barley

Water

Equipment you will use

Sauce Pan

Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.

Ingredients you will need

Mushrooms

Olive Oil

Carrot

Celery

Onion

Equipment you will use

Sauce Pan

Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

Ingredients you will need

Salt And Pepper