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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Mushroom Barley Stew
Cook Time: 6 to 7 hours
Prep Time: 10 minutes
Yield: Makes 4 to 6 servings
Ingredients:
1
tablespoon olive oil
1
medium onion, finely chopped
1
cup chopped carrots (about 2 carrots)
1
clove garlic, minced
1
cup pearl barley
1
cup dried wild mushrooms, broken into pieces
1
teaspoon salt
1/2
teaspoon black pepper
1/2
teaspoon dried thyme
5
cups reduced-sodium vegetable broth
Preparation:
1.
Heat oil in medium skillet over medium-high heat. Add onion, carrots and garlic; cook and stir 5 minutes or until tender. Place in slow cooker.
2.
Add barley, mushrooms, salt, pepper and thyme to slow cooker. Stir in broth.
3.
Cover; cook on LOW 6 to 7 hours. Adjust seasonings.
Variation
To turn this thick robust stew into a soup, add 2 to 3 additional cups of broth. Cook the same length of time.
Nutritional Information:
| Serving Size: 1/4 of recipe | |
| Fiber | 12 g |
| Carbohydrate | 59 g |
| Saturated Fat | .7 g |
| Total Fat | 5 g |
| Calories from Fat | 14 % |
| Calories | 310 |
| Protein | 10 g |
| Sodium | 1190 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 3 |
| Fat | .5 |
This recipe appears in:
Stews
