Ingredients
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¼ cup olive oil
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1 cup chopped onion
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¾ cup diced carrots
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½ cup chopped celery
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1 teaspoon minced garlic
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1 pound sliced fresh mushrooms
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6 cups chicken broth
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¾ cup barley
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salt and pepper to taste
Directions
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Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
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Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
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Season with salt and pepper before serving.
Cook’s Note
Use beef stock if you prefer, or vegetable stock for a vegetarian soup.
Nutrition Facts (per serving)
| 198 | Calories |
| 10g | Fat |
| 24g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 198 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 7% |
| Sodium 28mg | 1% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Protein 6g | 12% |
| Vitamin C 5mg | 6% |
| Calcium 27mg | 2% |
| Iron 1mg | 8% |
| Potassium 468mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
