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SOUP: Mushroom - Barley Soup

Source of Recipe

Weight Watchers Simply The Best


Recipe Introduction

A very hearty main meal soup.

List of Ingredients

3/4 cup pearl barley
1 tbsp olive oil
4 onions, chopped
2 celery stalks, chopped
1 1/2 pounds mushrooms, sliced
4 cups fat-free beef broth, or vegetable broth
3 carrots, sliced
2 tbsp tomato paste
1/2 tsp salt, or sea salt
Freshly ground black pepper, to taste
Minced Parsley


Recipe

In a large saucepan, stir barley & 4 C water. Bring to a boil. Reduce heat & simmer, partially covered, until the barely is partially cooked, about 30 minutes.

In a Dutch oven heat oil. Add celery & onions. Cook, stirring as needed, until softened, 6-8 minutes. Add mushrooms & cook, stirring again as needed, until mushrooms begin to softened & release their liquid, about 5 minutes.

Add broth, carrots, tomato paste & barely with its liquid. Bring to a boil. Reduce heat & simmer, partially covered, stirring as needed, until barley & carrots are tender, about 30 minutes. Stir in salt & pepper. Serve, garnished with parsley if desired. Makes 6 servings (about 12 cups of soup).

Notes:
Though beef broth adds loads of flavor I sometimes make this with vegetable broth and it's just as good! DH adds a few drops of Hot Sauce to his bowl. This is a very hearty main meal soup.

Per Serving: 182 calories, 3 gr. fat, 7 gr. fiber, 9 gr. protein

3 Weight Watchers Points Per Serving (almost 2 full cups!)