Healthy Mushroom Barley Soup

Let's Cook

Ingredients

4 servings
  • 1 ¼ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Vegetable Oil
  • ½ cups Barley
  • 4 cups Chicken Broth/Stock
  • 1 whole Bay Leaf
  • 1 ⅓ cups slice Carrot
  • 1 cup slice Parsnip
  • 2 ¼ cups slice Mushroom
  • 1 teaspoon Thyme, Dried
  • ½ cups chop Parsley, Fresh
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Freezer Containers

  • 4 Quart Freezer Bags

Directions

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

Freezing Directions

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

Serving Day Directions

Reheat in microwave for 2 minutes.

Nutritional Information

  • Serving Size: 1 cup • Calories: 186 Fat: 4 • Protein: 9 • Carbs: 24 • Fiber: 3.5 • WW Points +: 5

About This Recipe

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.

Meet The Cook

Christine is a busy mom with a house full of boys. She tries to keep those boys full while following a Paleo diet and loves to stay active and Crossfit. Since she’s always making a mess in the kitchen, that also means she spends a ton of time cleaning it!

Published:

OAMM Cook Christine

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