Carrie's Experimental Kitchen


16
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

10 oz white mushroom, rinsed and sliced2 Tbsp red onion, finely chopped1 stalk celery, rinsed and fine dice½ cup carrots, finely sliced2 Tbsp extra virgin olive oil1 Tbsp all-purpose flour4 cup vegetable broth¼ cup barley, rinsed1 Tbsp Italian parsley, chopped salt and pepper, to taste

Directions

  1. Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes.
  2. Stir in the flour, then add the vegetable broth and barley; mix well.
  3. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and pepper. 

*Nutritional Information per Cup: Calories 108, Carbs 15.5g, Fat 4g, Protein 3.8g, Fiber 3.2g

Read Carrie's Experimental Kitchen's explanation on the common varieties of mushrooms or read more from Carrie's Experimental Kitchen.

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Tags: Soup, Appetizer, Side Dish, Healthy, Mushroom, Vegetable

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