Mushroom Veg Barley Soup
Description
This Mediterranean soup features Olive oil, Onion chopped, Garlic clove minced, Thyme, ground. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Clean and quarter the fresh mushrooms.
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Cut celery and carrots into 1/2 inch pieces.
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Place oil in a large pot.
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Add chopped onions; cook over low heat for about 10 minutes until wilted.
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Add garlic, thyme and bay leaf.
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Add mushrooms and cook for 20 minutes over medium heat, stirring.
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Add the barley, celery, carrots and broth.
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Season with salt and pepper to taste and the nutmeg.
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Bring to a
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boil ,
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heat to medium low and
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simmer 25 to 30 minutes or until barley and vegetables are tender.
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Skim off any foam that rises to the top.
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Remove bay leaf.
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Stir in the parsely just before serving piping hot.
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Clean mushrooms with damp towel never wash in water
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 6060.6kcal
- % Daily Value *
- Total Fat 301.4g464%
- Saturated Fat 81.0g405%
- Cholesterol 2136.0mg712%
- Sodium 2104.9mg88%
- Total Carbohydrate 50.3g17%
- Dietary Fiber 12.9g52%
- Sugars 14.8g
- Protein 656.7g1314%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
barley, bay, boiling, broth, canned, carrot, celery, chicken, chopped, clove, dry, fresh, garlic, ground, leaf, mediterranean, minced, mushroom, mushrooms, nutmeg
