Mushroom and Bean Barley SoupSubmitted by smarsh
Makes 6 servings
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A "Heart Smart" recipe for easy to make, light soup, perfect for cold Fall days
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Ingredients
| 4 |
cups vegetable broth |
| 1 |
cup milk, canned evaporated nonfat |
| 2 |
ounces pearl barley |
| 2 |
teaspoons dried parsley |
| 1 |
teaspoon black pepper |
| 8 |
cups fresh mushrooms, sliced |
| 1 |
cup great northern beans, rinsed and drained |
| 1 |
small onion, finely chopped |
| 1 |
tablespoon olive oil |
Directions
- Drain and rinse beans in a colander and set aside.
- Chop onion and slice mushrooms.
- Heat oil in a large, nonstick saucepan over medium heat and saute onions until softened, about 5 minutes.
- Add mushrooms and continue to cook about 5 minutes more.
- Add broth, milk, barley, beans and parsley.
- Cover and simmer until barley is tender, about 15 minutes.
- Season with black pepper.
Categories
Soup
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Serving Size 348.6g |
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Amount Per Serving |
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Total Carbohydrates 32.8g 11%
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| Vitamin A 2% |
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Vitamin C 9% |
| Calcium 12% |
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Iron 17% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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