Mushroom-Barley Soup

Recipe Ingredients

3/4 cup	177ml	Pearl barley
1 tablespoon	15ml	Olive oil
4		Onions - chopped
2		Celery stalks - chopped
1 1/2 lbs	681g / 24oz	Mushrooms - sliced
4 cups	948ml	Low-sodium beef broth
3		Carrots - sliced
2 tablespoons	30ml	No-salt-added tomato paste
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
		Minced parsley - for garnish

Recipe Instructions

In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.

Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6 to 8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.

Add the broth, carrots, tomato paste and barley with its liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve, garnished with the parsley.

This recipe yields 6 servings.

Per Serving: 182 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 264 mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 42 mg Calcium.

Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.

Points Per Serving: 2.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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