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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

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Ingredients
Amt.	Measure	Ingredient



5	tablespoons	Light Smart Balance Buttery Spread (Softened)light
8	cups, chopped	Onion, chopped
8	cups, chopped	Carrots, raw
4	cups, diced	celery
8	tablespoons	garlic minced
8	cups pieces or slices	Mushrooms, Sliced
5	tablespoons	all-purpose flour
48	cups	broth, vegetable, fat free
6	cups	pearl barley
4	bunchs	Kale, stalks removed and discarded, leaves roughly chopped

Steps

Sequence	Step

1	1. 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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