Mushroom Barley Soup Ww
Warm, hearty, and deeply satisfying, this Mushroom Barley Soup is the perfect dish for cozy evenings or a light yet nourishing lunchtime meal. Packed with earthy cremini mushrooms, nutty pearl barley, and a medley of aromatic vegetables, this recipe delivers layers of flavor in every spoonful. Enhanced with fragrant dried thyme, parsley, and the gentle touch of garlic, this soup simmers to perfection in a comforting vegetable broth. Not only is it easy to prepare, but it's also low in fat and high in fiber, making it an excellent choice for a healthy lifestyle. Garnish with a sprinkle of fresh parsley for a pop of color and added freshness, and enjoy this filling, WW-friendly soup that’s both wholesome and delicious.
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 10 ounces cremini mushrooms, sliced
- 0.75 cups pearl barley, rinsed
- 8 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil.
Once the oil is hot, add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
Add the sliced cremini mushrooms and cook for 5-7 minutes, allowing them to release their moisture and begin to brown.
Stir in the pearl barley and mix well with the vegetables to lightly toast the grains for 1-2 minutes.
Pour in the vegetable broth and stir to combine.
Add the dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 45-50 minutes, or until the barley is tender.
Stir the soup occasionally to prevent sticking, and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3566 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
