Mushroom-barley soup
3
Points®
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 flavor. 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
Onion
2 medium, chopped
Carrots
3 medium, chopped
Celery
3 rib(s), medium, chopped
White wine
½ cup(s)
Canned beef broth
9 cup(s), low sodium
Uncooked pearl barley
⅓ cup(s), pearl variety
Mushroom caps
20 oz, packaged
Fresh parsley
½ cup(s), flat-leaf, fresh, minced
Black pepper
⅛ tsp, freshly ground, or to taste
Fresh parsley
3 Tbsp, flat-leaf, fresh, minced (optional)
Instructions
1
Heat large nonstick saucepan or Dutch oven over medium-high. Add oil and swirl to coat pan. Add onions, carrots, and celery and cook, stirring constantly, until softened, about 5 minutes. Add wine and simmer, stirring occasionally, until liquid is reduced by one-fourth, about 3 minutes. Add broth and bring to simmer. Stir in barley. Cover and cook, stirring occasionally, until barley is tender, about 45 minutes.
2
Meanwhile, clean and trim mushrooms. Separate stems of mushrooms from caps, then chop stems and slice caps.
3
Transfer 1½ cups cooked vegetables and barley plus ½ cup liquid to food processor. Purée until smooth. Return mixture to saucepan and stir.
4
Stir in mushrooms, ½ cup parsley, and black pepper and bring to gentle boil. Cover and simmer until mushrooms are cooked, 15 minutes. Garnish with remaining 3 tbsp parsley (if using).Yields 1½ cups per serving.
5
Serving size: 1 1/2 cups
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