Creamy Mushroom Vegetable Soup (with barley)
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Creamy Mushroom Vegetable Soup (with barley)
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Inspired by Joy of Cooking, this Creamy Mushroom Vegetable Soup is the ultimate cold weather dinner. The barley makes it filling enough that it becomes a one-dish meal. Make sure to freeze the leftovers for busy nights.
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Ingredients
- 4 tablespoons butter
- 4 shallot minced
- 2 carrot peeled and diced
- 1 talk celery diced
- 3 cloves garlic minced
- 1 1/2 pounds mushrooms fresh, sliced
- 1/2 cup barley whole grain
- 4 cups chicken broth or vegetable
- 1/2 teaspoon salt if using homemade broth add more. If using store bought broth add less
- 1/2 teaspoon black pepper if using homemade broth add more. If using store bought broth add less
- 1/4 cup heavy cream
Instructions
- In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.
- Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
- Add the barley, broth, salt, and pepper to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.
- Stir in heavy cream and serve warm.
- Store the leftovers in the fridge or freezer.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Creamy Mushroom Vegetable Soup (with barley) Amount Per Serving Calories 158 Calories from Fat 108 % Daily Value* Fat 12g18%Saturated Fat 7g44%Cholesterol 34mg11%Sodium 865mg38%Potassium 637mg18%Carbohydrates 10g3%Fiber 2g8%Sugar 5g6%Protein 5g10% Vitamin A 3805IU76%Vitamin C 16.6mg20%Calcium 40mg4%Iron 1.1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 158
- Calories from Fat 108
- % Daily Value*
- Fat 12g
- 18%
- Saturated Fat 7g
- 44%
- Cholesterol 34mg
- 11%
- Sodium 865mg
- 38%
- Potassium 637mg
- 18%
- Carbohydrates 10g
- 3%
- Fiber 2g
- 8%
- Sugar 5g
- 6%
- Protein 5g
- 10%
- Vitamin A 3805IU
- 76%
- Vitamin C 16.6mg
- 20%
- Calcium 40mg
- 4%
- Iron 1.1mg
- 6%
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