Mushroom barley soup
2
Points® value
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
This old-fashioned soup is easy, hearty, and a perfect choice for a blustery winter day. Meaty mushroom and chewy barley are wonderfully satisfying. This soup freezes well, too, so you might want to make up a double batch while you’re at it so you’ll have some on hand. A small amount of wine is used in this soup. Most of the alcohol cooks off, leaving behind a great deal of flavour. However, if you’d like to leave it out, substitute 1/2 cup water and a tablespoon of white wine vinegar or use a bit more beef broth instead. Serve this soup with some crusty bread and a crisp green salad.
Ingredients
Olive oil
2 tbsp(s)
Onion
2 medium, chopped
Carrots
3 medium, chopped
Celery
3 stalk(s), medium, chopped
White wine
½ cup(s)
Canned beef broth
9 cup(s), low sodium
Uncooked pearl barley
⅓ cup(s)
Mushroom caps
20 oz, packaged
Fresh parsley
½ cup(s), flat-leaf, fresh, minced
Black pepper
⅛ tsp(s), freshly ground, or to taste
Fresh parsley
3 tbsp(s), flat-leaf, fresh, minced (optional)