Barley, Lentil and Mushroom Soup

Barley, Lentil and Mushroom Soup - Barley Soup Recipes

It’s been a long day and you’re exhausted, but your toddler is finally asleep. You don’t think it will be possible to make dinner tonight or even go grocery shopping tomorrow (let alone do the dishes). Luckily, this simple barley lentil mushroom soup recipe is quick and easy for those nights when you can’t seem to get enough done before bedtime. It only takes about 40 minutes from start to finish! Let us show you how we keep our sanity and still eat healthy with this fast yet tasty dish.

prep: 20 mins cook: 1 hr 10 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

Ingredients:

1 teaspoon dried parsley

2 carrots, chopped

1 medium onion, chopped

¼ cup olive oil

2 quarts low-sodium beef broth

¾ cup pearl barley

1 bay leaf

¾ cup dry brown lentils

1 stalk celery, chopped

1 tablespoon dry sherry (Optional)

¼ teaspoon dried thyme

? cup dried porcini mushrooms, rinsed

4 cups sliced button mushrooms

¼ teaspoon freshly ground black pepper

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.

Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Nutrition Facts:

Per Serving: 265 calories; protein 14g; carbohydrates 33g; fat 8.9g; sodium 106.7mg.

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