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Recipes - mushroom barley soup

Recipe Name

mushroom barley soup

Submitted by Guest
Recipe Description soup.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
5
3/4
tablespoonsLight Smart Balance Buttery Spread (Softened)light
9
3/4
largeOnion, chopped
19
1/4
mediumCarrots, raw
4
1/2
cups, stripscelery
25
7/8
clovegarlic minced
27
7/8
largeMushrooms, Sliced
1/3
cupall-purpose flour
54
7/8
cupsbroth, vegetable, fat free
6
7/8
cupspearl barley
4
1/2
bunchsKale, stalks removed and discarded, leaves roughly chopped
Steps
Sequence Step
11. Put the barley on a sheet pan and toast lightly in oven at 350 degrees for about 5-10 mins Heat 1 tbsp smart balance with 1 inch of prepared broth in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent., add 1 tbsp flour to each pot. continue to stir constantly until mushrooms are added, 2-3 minutes. Stir in mushrooms and continue to cook for a few minutes. Add a splash of red wine to each pot while the mushrooms cook. Pour in the remainder of the broth and add barley, parsley and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Remove Bay leaves and add kale. continue to cook until Kale is wilted. Season with salt and pepper before serving.






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