Enjoy this low calorie – high in fiber tasty delight that will warm you up. Shiitake mushrooms give this heartly soup plenty of rich, earthy yumminess.
Ingredients:
- 8 oz white button mushrooms, trimed, sliced, about 8 cups
- 8 oz shiitake mushrooms, trimmed, cliced, about 4 cups
- 1 medium onion diced
- 1 medium carrot, diced
- 2 ribs celerty, diced
- 2 Tbs. olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 bay leaves
- 6 cups vegetable broth, 48 oz.
- 1/2 cup pearl barley
- Salt and freshly ground pepper, to taste
Directions:
Cook mushrooms, onion, carrot, and celery in olive oil in large pot over medium heat, stirring often, until almost tender, 10 minutes. Add garlic, thyme and bay leaves; cook, stiring occasionally, until fragrant, about 4 minutes longer.
Add broth; cover and bring soup to a simmer. Add barley; cook until barley is tender, 35-45 minutes. Remove bay leaves before serving. Taste soup and adjust seasonings with salt and pepper as needed.
Serings: 6, Calories per serving: 147 fat: 5g, chol: 0mg, fiber: 5g, sugar: 5g,
