Soup: 2 pt. Mushroom-Barley Soup
Source of Recipe
www.weightwatchers.com
List of Ingredients
3/4 cup pearl barley
1 tablespoon olive oil
4 onions chopped
2 celery stalks chopped
1 1/2 pounds mushrooms sliced
4 cups low-sodium beef broth
3 carrots sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
freshly ground black pepper to taste
minced parsley Recipe
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve, garnished with the parsley.
Serves 6.
Per Serving: 182 Calories, 3g Total Fat, Og Saturated Fat, 0mg Cholesterol, 264mg Sodium, 32g Total Carbohydrate, 7g Dietary Fiber, 9g Protein, 42mg Calcium
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