My Barley Mushroom Soup
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."
- 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
Slice the onion and mircrowave it on a paper plate for 2.5 minutes.
In a heavy pot or dutch oven melt butter on medium.
Add bouillon cubes to one cup of boiling water (set asside to desolve).
Add onion to melted butter and saute for 10 minutes on medium low heat, stirring so they don't burn.
Add barley to onions stirring frequently for 3 minutes.
Add one cup of water and sherry to onions and barley.
Add mushrooms and saute until tender stirring frequently about 15 minutes.
Add remaining water and desolved bouillon liquid to mushrooms.
Add soy sauce and dill.
Bring to a boil, then reduce to simmer for 60 minutes, stirring every 15 minutes.
No special items needed.