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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!)

 

 

 


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