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Recipes - Mushroom Barley Soup

Recipe Name

Mushroom Barley Soup

Submitted by MsJena
Recipe Description Weight Watchers Recipe
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 16 Cook Time (minutes) 65 Ready In (minutes) 81
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsolive oil
2
medium (2-1/2" dia)Onion, chopped
3
small (5-1/2" long)carrot,chopped
3
stalks medium (7-1/2" - 8" long)celery, raw, chopped
4
fliud ounceswhite wine
4
fliud ounceswhite wine
9
cupsbroth, Beef
1/3
cupBarley
2
slicesMushrooms, Sliced-package 8oz
1/2
cupparsley, minced fresh
1/8
teaspoonblack pepper
Steps
Sequence Step
1Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the onions, carrots, and celery. Sauté until wilted, about 5 minutes. Add the wine; simmer until the liquid is reduced by one-fourth. Add the broth; bring to a steady simmer. Stir in the barley; cover and cook, stirring occasionally, until the barley is tender, about 45 minutes. Meanwhile, clean and trim the mushrooms; separate the stems from the caps. Chop the stems and one-third of the caps; slice the remaining caps. Transfer 1 1⁄2 cups of the vegetables and barley and 1⁄2 cup of the liquid to a food processor; puree. Return the mixture to the saucepan. Add the mushrooms, parsley, and pepper; stir and bring to a gentle boil. Simmer, covered, until the mushrooms are cooked, 15 minutes. Garnish with the additional parsley, if using. Yields 1 1/2 cups per serving.






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