MUSHROOM BARLEY SOUP
| 12 |
40 |
193 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
20 min |
6
|
A simple savory soup that makes an aff ordable, hearty and nutritious meal.
Ingredients
|
3 large
|
Carrots
|
|
7 large stalk(s)
|
Celery
((or a whole bunch))
|
|
2 cup
|
Portobello mushroom
|
|
4 cup
|
White mushrooms
(sliced)
|
|
1 cup
|
Barley, dry
(dried)
|
|
1 medium
|
Red onion
|
|
4 cup
|
Vegetable stock/broth
(low-sodium)
|
|
7 cup
|
Water
|
|
2 tbsp
|
Garlic powder
|
|
1 tsp
|
Salt
|
|
4 tsp
|
Nutritional yeast
(to taste)
|
|
1/2 tsp
|
Black pepper
|
Instructions
1. Wash fresh veggies to remove any debris.
2. Chop mushrooms and onion into small pieces. Cut carrots into thin rounds and celery into thin pieces.
3. Add mushrooms and veggies to crockpot with veggie broth, barley, and spices.
4. Cook 3–4 hours on high or 5–6 hours on low.
5. Share with loved ones. Enjoy
Nutrition Facts
Per Portion
Calories
193
Calories from fat
14.2
Calories from saturated fat
2.9
Total Fat
1.6 g
Saturated Fat
0.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
3.8 g
Monounsaturated Fat
7.4 g
Cholesterol
0
Sodium
894 mg
Potassium
1065 mg
Total Carbohydrate
40 g
Dietary Fiber
10.4 g
Sugars
8.1 g
Protein
10.1 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
