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Healthy Mushroom Barley Soup - Lunch Version

<p>This Mushroom Barley Soup is a great way to get some much needed fiber in the diet as well as nutrients that come from the assorted vegetables and herbs.</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Olive Oil
  • 1/2 cups Barley
  • 4 cups Chicken Broth/Stock
  • 1 whole Bay Leaf
  • 1 1/3 cups slice Carrot
  • 1 cup slice Parsnip
  • 2 1/4 cups slice Mushrooms
  • 1 teaspoon Thyme, Dried
  • 1/2 cups chop Parsley, Fresh
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 250 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 5mg Cholesterol
  • 937mg Sodium
  • 47g Total Carb
  • 11g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a pot, saute onion and garlic in oil until translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat and simmer for about one hour, or until barley is thoroughly cooked.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a pot, saute onion and garlic in oil until translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat and simmer for about one hour, or until barley is thoroughly cooked.
  4. Let cool
  5. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.

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