Barley Mushroom Soup

Ingredients

• 1/2 cup pearl barley
• 1 medium onion, chopped fine
• 3 medium cloves garlic, pressed or finely chopped
• 1 medium carrot, peeled and diced in 1/4-inch cubes
• 2 1/2 cups crimini mushrooms, cut in half and sliced
• 1/2 cup Tawny port
• 1 TBS + 6 cups chicken or vegetable broth
• 1 TBS chopped fresh parsley
• 1 TBS chopped fresh thyme (or 1 tsp dried thyme)
• 1/2 TBS chopped fresh sage (or 1/2 tsp dried sage)
• Salt and black pepper to taste

Directions

1. Rinse and soak barley in 1 cup of warm water while preparing rest of ingredients.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and carrots in broth for 5 minutes over medium heat, stirring frequently.
3. Add mushrooms and continue to sauté for another 3 minutes. Add drained barley and Tawny Port and cook for about 2 minutes.
4. Add rest of broth and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 40 minutes, or until barley and carrots are tender.
5. Add herbs, salt, and pepper at the end of cooking and serve.

Nutrition Highlights

Foods in This Recipe