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Ingredients
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¼ cup pearl barley
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1 cup boiling water
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2 tablespoons canola oil
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1 onion, finely chopped
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1 stalk celery, finely chopped
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1 carrot, finely chopped
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6 cups white mushrooms, halved if large
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3 cloves garlic, minced
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1 tablespoon tomato paste
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6 cups beef stock
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon freshly ground black pepper
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1 tablespoon Worcestershire sauce
Directions
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Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
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Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
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Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
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Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
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Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
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Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
Nutrition Facts (per serving)
163 | Calories |
6g | Fat |
20g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 163 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 4% |
Sodium 353mg | 15% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 4g | 15% |
Total Sugars 8g | |
Protein 9g | 17% |
Vitamin C 22mg | 25% |
Calcium 50mg | 4% |
Iron 2mg | 11% |
Potassium 655mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.