mushroom barley soup, diabetic

Name: Mushroom Barley Soup, Diabetic
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) barley; 1 tablespoon(s) olive oil, light; 1 - large yellow onion, chopped; 2 clove(s) garlic, minced; 2 - carrots, peeled and diced; 2 - celery stalks, diced; 1 package(s) (16 oz) white button mushrooms, sliced; 3 can(s) (15 ounce) low sodium vegetable broth; 1 cup(s) water; 2 - bay leaves; 2 tablespoon(s) fresh thyme, minced; - salt and pepper, to taste

Recipe and Photo from: http://www.twopeasandtheirpod.com

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A healthy and delicious soup.

►

yield 4 -6

prep time 10 Min

cook time 1 Hr 10 Min

method Stove Top

Ingredients For mushroom barley soup, diabetic

1 c

barley
1 Tbsp

olive oil, light
1

large yellow onion, chopped
2 clove

garlic, minced
2

carrots, peeled and diced
2

celery stalks, diced
1 pkg

(16 oz) white button mushrooms, sliced
3 can

(15 ounce) low sodium vegetable broth
1 c

water
2

bay leaves
2 Tbsp

fresh thyme, minced
salt and pepper, to taste

How To Make mushroom barley soup, diabetic

1
In 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.

2
Heat 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.
3
Add 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.
4
Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.
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