"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cream. She prefers old-fashioned ones like this mushroom-barley, which gets its flavor from good-quality beef stock.
More Fast Soups
6 cups defatted beef stock or low-sodium broth
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 small onion, finely chopped
3/4 pound cremini or white button mushrooms, thinly sliced
1/2 cup barley
Salt and freshly ground pepper
Flat-leaf parsley leaves, for garnish
How to Make It
In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms and barley and season with salt and pepper. Bring to a boil, cover partially and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley and serve.
The mushroom-barley soup can be refrigerated for up to 4 days.
One Serving 160 cal, 26 gm carb, 3 gm fat, 1.3 gm sat fat, 10 gm protein, 5 gm fiber.
Light-bodied, fruity Beaujolais.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: I tend to look at a number of recipes when I have a dish in mind, and what I end up with is, hopefully, the best of the best! I cooked up the barley separately, with a bit of beef stock and water. Sauteed the veggies and put them aside. Then sauteed the mushrooms in batches, so they would have a chance to brown a bit. THEN, I dumpted it all together, and simmered for 20-30 minutes.