Mushroom And Barley Soup Review!!

                        Mushroom And Barley Soup

I am giving this 3 1/2 stars because Don liked it more than I did. He said he would give it 4 stars, and I said 3 stars, so I went to the

 middle.  This is a healthy soup and is a soup that you could certainly add many other ingredients to add to the flavor. Things like celery, fennel, different spices, and still keep it very healthy.

Ingredients: 

                                                                                                                                                                             

I used baby portabellas and white mushrooms

 Cook Barley

Heat Oil

Add onion and carrots

Add mushrooms

Cook until mushrooms are soft

Add vegetable broth

Add Barley

Simmer and serve

ENJOY!!

RECIPES:

  Mushroom And Barley Soup

Cozy up to this warm mushroom and barley soup, which calls for only a handful of easy-to-find ingredients. Nutty grains of barley give the soup a chewy texture, and plenty of veggies ensure this remains a satisfying low-cal treat.

Ingredients:

2 tbsp. olive oil

1 yellow onion,chopped 

  

3 carrots

, peeled and chopped

3 c. mushrooms, sliced

3 cans low-sodium vegetable broth

1 c. barley, cooked

Salt and pepper to taste

Directions:

Heat the olive oil in a pot over medium heat. Add onion and carrots, cooking until soft. Add mushrooms and cook until soft. Then add vegetable broth and barley, simmering for 10 minutes. Stir until mixture is blended. Add salt and pepper to taste.

I served it with a roast beef and gruyere cheese melted on pumpernickel bread

and a cold glass of milk for a heathy dinner. 

ENJOY!!

xoxo

 Lenetta