mushroom barley soup, diabetic
A healthy and delicious soup.
prep time
10 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 cup barley
- 1 tablespoon olive oil, light
- 1 - large yellow onion, chopped
- 2 cloves garlic, minced
- 2 - carrots, peeled and diced
- 2 - celery stalks, diced
- 1 package (16 oz) white button mushrooms, sliced
- 3 cans (15 ounce) low sodium vegetable broth
- 1 cup water
- 2 - bay leaves
- 2 tablespoons fresh thyme, minced
- - salt and pepper, to taste
How To Make mushroom barley soup, diabetic
-
Step 1In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
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Step 2Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft and add the carrots and celery and cook until tender, about 5 minutes.
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Step 3Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
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Step 4Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.
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