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Recipe to Print-Barley Mushroom Soup

$scale_by Recipe Name: Barley Mushroom Soup Source: , Submitted by: Last Modified: Course: Soup Used in Baskets: No Base: Vegetable Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 25.00 Minutes Heart Healthy: Yes Oven Temp: 0 Approx. Cost/Serving: $1.48 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Sautéing the barley toasts it to yield a light, nutty flavor.

Ingredients: Directions: Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes. Serving size: 2 cups NUTRITION PER SERVING CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.1g

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00