Mushroom Barley Soup Recipe

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Mushroom Barley Soup Recipe

(Stout deepens and mellows the flavor of this healthy

creamy mushrooms and barley soup)

Ingredients:  Serves 4

1 tablespoon olive oil

1 medium onion, peeled and finely sliced

8 oz (225 g) button mushrooms, wiped and finely sliced

level teaspoon freshly grated nutmeg

level teaspoon cayenne pepper

1 pints (725 ml) chicken or beef stock

pint (150 ml) stout

pint (150 ml) skimmed or low-fat milk

1 oz (30 g) pearl barley

Freshly ground black pepper

2 level tablespoons chopped fresh parsley

 

Method:

Heat the oil in a large saucepan, and cook the onion and mushrooms in it over a moderate heat, uncovered, for about 10 minutes, or until the mushrooms are lightly colored and their juice has evaporated.  Stir in the nutmeg and cayenne pepper.  Pour in the stock, stout, milk and barley, season with pepper and bring to the boil, stirring.  Lower the heat, cover and simmer for about 45 minutes, or until the barley is tender, stirring from time to time.  Serve the soup in warmed bowls and scattered with the parsley.

 

Note:  Field mushrooms will give an even better taste but a darker, greyer color.

 

Nutrient Value Per Serving:

105 calories

4 g total fat (1 g saturated fat)

12 g carbohydrates

1 g fiber

35 mg sodium

 

More on All Healthy Soups Recipes

 

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