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Mushroom Barely Soup

Mushroom Barely Soup

Mushroom Barely Soup
http://tinyurl.com/8y29nky

Soups are certainly a staple in my diet, and have been for quite some time. Even when I was a very little girl I would come home from school on my lunch hour, and my mom would have soup ready for me. I’ve grown accustom to eating it regularly, and luckily it is a very satisfyingly healthy meal; soup fills you up, but doesn’t hold you back. Soup is a great option for meeting your vegetable quota for the day; often times I put vegetables in a soup that I normally don’t really like, but because it absorbs the taste of the soup I hardly notice them at all.

Mushroom Barely Soup

Mushroom Barely Soup
  • http://tinyurl.com/7ww9kbh 
  • Adapted from this recipe:
  • http://allrecipes.com/Recipe/very-easy-mushroom-barley-soup/detail.aspx

Ingredients: 1/4 cup olive oil1 cup chopped onion3 teaspoon minced garlic1 tbs all purpose flour (optional)1/3 cup dry white wine 3/4 cup diced carrots1/2 cup chopped celery1/2 cup of peas (optional) 3 teaspoon minced garlic1 pound sliced fresh mushrooms6 cups chicken broth3/4 cup pearl barley3/4 cup of brown lentils (optional)1/4 teaspoon dried thyme (x2)1 tsp parsleysalt and pepper to taste

Directions: 

Heat the oil in a large soup pot over medium heat. 

Add onion, carrots, celery and garlic; cook and stir until onions are tender and transparent.  Stir in mushrooms and continue to cook for a few minutes. 
Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted. 
Add flour until mixture is coated (if you want a thicker soup). 
Slowly pour in white wine, then slowly add the chicken broth while stirring. Season with thyme, parsley, pepper and a bay leaf (optional). Bring to a boil. Add the mushrooms, cover and simmer about 50 minutes over low heat. Season with salt and pepper before serving.


Might I Suggest? 
** Pairs well with a basil pesto grilled cheese.
**Also optional to add a table of balsamic vinegar when the soup is nearly done.
** I always add frozen sweet peas to all soups (reduces sodium), so you can feel free to omit these if you’re not too keen on them. You could also use parsnip or turnip here if you are so inclined.


Check out these related posts:   

Lemon Lentil Soup
Mushroom Barely Souphttp://shortpresents.blogspot.com/2011/05/lemon-lentil-soup.htmlFrench Onion SoupMushroom Barely Souphttp://shortpresents.blogspot.com/2011/01/soup-la-lyonnaise.htmlAvocado SoupMushroom Barely Souphttp://shortpresents.blogspot.com/2011/04/avocado-soup.htmlAvgolemeno Soup Mushroom Barely Souphttp://shortpresents.blogspot.com/2011/11/avgolemeno-greek-lemon-egg-soup.html

Source: http://feedproxy.google.com/~r/ShortPresents/~3/dmRAq3whR4o/mushroom-barely-soup.html

About Kayla Short

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