My Barley Mushroom Soup
Recipe: #11931
January 21, 2014
Categories: Barley, Mushrooms, Onions, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, more
"I came up with this recipe after I intended on making mushroom soup and realized I didn’t have any concentrated chicken or beef broth, So I scrounged around in the cupboard and found beef bouillon cubes from my MIL. Since we currently only have 3 peeps in our house, we have lots of leftovers. I suspect that after it sits in the refrigerator that the barley will absorb the broth and make what I refer to as Glop, LOL!. So you may want to add more water to the leftovers before reheating. Optional of course."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (361.1 g)
- Calories 145.2
- Total Fat - 6.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 18.4 mg
- Sodium - 434.6 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.9 g
- Sugars - 3.6 g
- Protein - 3.7 g
- Calcium - 32.5 mg
- Iron - 0.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice the onion and mircrowave it on a paper plate for 2.5 minutes.
Step 2
In a heavy pot or dutch oven melt butter on medium.
Step 3
Add bouillon cubes to one cup of boiling water (set asside to desolve).
Step 4
Add onion to melted butter and saute for 10 minutes on medium low heat, stirring so they don't burn.
Step 5
Add barley to onions stirring frequently for 3 minutes.
Step 6
Add one cup of water and sherry to onions and barley.
Step 7
Add mushrooms and saute until tender stirring frequently about 15 minutes.
Step 8
Add remaining water and desolved bouillon liquid to mushrooms.
Step 9
Add soy sauce and dill.
Step 10
Bring to a boil, then reduce to simmer for 60 minutes, stirring every 15 minutes.
Step 11
Enjoy!
Tips
No special items needed.
1 Reviews
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