Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Mushroom, Root Vegetable & Barley Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Serves 4
Nutrition Info
Per Serving: 244 calories, 4.1g total fat, 0.6g saturated fat, 2.6g monounsaturated fat, 0.5g polyunsaturated fat, 6g dietary fiber, 6g protein, 48g carbohydrate, 0 mg cholesterol, 486mg sodium
Good source of: fiber, beta-carotene, manganese, potassium


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_mushroomrootveg.html

List of Ingredients




* 1 TB organic extra virgin olive oil
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 3 carrots, halved and thinly sliced
* 2 parsnips (5 oz each), halved and thinly sliced
* 1 sweet potato (8 oz), peeled and cut into 1/2" chunks
* 8 oz mushrooms, thickly sliced
* 1 cup canned crushed tomatoes
* 3/4 tsp salt
* 1/2 tsp dried rosemary
* 1/3 cup quick-cooking barley


Recipe



Prep Time: 50 minutes

1. In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook 7 minutes, stirring frequently, until onion is lightly browned.
2. Add carrots, parsnips, and sweet potato, and cook 5 minutes, stirring frequently, until carrots are crisp-tender. Add mushrooms and cook 3 minutes, until they begin to soften.
3. Stir in tomatoes, salt, rosemary, and 6 cups of water and bring to a boil. Add barley, reduce heat to a simmer, cover, and cook until barley is tender, about 15 minutes.