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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (533g) Recipe makes 4 servings |
||
| Calories 383 | ||
| Calories from Fat 64 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 1242mg | 51% | |
| Potassium 841mg | 24% | |
| Total Carbohydrate 70.7g | 23% | |
| Dietary Fiber 11.1g | 44% | |
| Sugars 9.7g | ||
| Protein 12.4g | 24% | |
Mushroom and Barley Soup (Crock Pot)
SERVES 4 -6
Ingredients
- 1 ounce dried mushroom
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 cup pearl barley
- 8 ounces mushrooms, sliced
- 6 cups vegetable broth
- 1 1/2 teaspoons dried thyme
- salt
- pepper
- 2 tablespoons chives, minced
Directions
1
Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.2
In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).3
Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.4
Serve garnished with chives.
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Featured Reviews for This Recipe
From: Robin in Kansas
On Nov 22, 2008
This was the very best recipe I have ever made in my crock pot. My hubby loved it and said that it was as satisfying as any soup that contained meat. I only made one change and that was to use baby portabellas in place of the dried ones. This pretty much doubled the mushrooms in the recipe I guess, but it came out really good.
From: Number 929450
On Oct 7, 2008
I have the cookbook and I make this all the time esp in winter and fall. It handles other additions of veggies well.
From: Annacia
On Sep 8, 2008
Wonderful soup. It's a chilly evening and this is was the perfect thing. It's a perfect blend of hearty and light with the barley and the veggies and broth. It cooks up to have a thick broth and the barley and mushrooms each have a chewy-ness that easily replaces meat. Even though there is little fat in this soup I skipped the sauteing in oil and just added everything to the pot and used 1 tsp of thyme. I made the full recipe and I'm so glad that I did, now we have more for later. Thank you ellie for a real treat.
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