Low 'N Slow Mushroom Barley Soup

Dairy Free
Health score
10%
Low 'N Slow Mushroom Barley Soup
95 min.
6
143kcal

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Are you ready to warm your soul with a bowl of comforting soup? Look no further than our Low 'N Slow Mushroom Barley Soup! This delightful recipe brings together hearty mushrooms and nutritious pearl barley, all simmered to perfection in a rich beef broth. Perfect for chilly evenings or any time you crave a nourishing meal, this soup is not just delicious; it's also dairy-free, making it suitable for various dietary preferences.


The aroma of sautéed onions, garlic, and fresh vegetables will fill your kitchen, inviting everyone to gather around the table. With simple yet wholesome ingredients like fresh mushrooms and vibrant vegetables, this dish is an excellent choice for family dinners or as an elegant starter for intimate gatherings. Plus, it's easy to prepare, allowing you to enjoy a warm meal without spending hours in the kitchen.


Each comforting bowl contains just 143 calories, providing a hearty yet healthy option for those mindful of their meals. The combination of protein from barley and the myriad of flavors coming from the spices and Worcestershire sauce results in a satisfying and rich experience. Treat yourself and your loved ones to this delightful mushroom barley soup and indulge in a bowl of goodness that’s sure to chase the chill away and bring comfort to your day!

Ingredients

  • cups beef stock 
  • 0.5 teaspoon pepper black freshly ground
  • tablespoons canola oil 
  •  carrots finely chopped
  • stalk celery finely chopped
  • cloves garlic minced
  •  onion finely chopped
  • teaspoon oregano dried
  • 0.3 cup pearl barley 
  • 0.5 teaspoon salt 
  • tablespoon tomato paste 
  • cup water boiling
  • cups mushrooms white halved
  • tablespoon worcestershire sauce 

Equipment

  • bowl
  • sauce pan

Directions

  1. Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
  2. Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
  3. Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
  4. Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
  5. Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
  6. Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

Nutrition Facts

Calories143kcal
Protein23.68%
Fat31.54%
Carbs44.78%

Properties

Glycemic Index
41.64
Glycemic Load
1.77
Inflammation Score
-9
Nutrition Score
14.55869560138%

Flavonoids

Apigenin
0.19mg
Luteolin
0.08mg
Isorhamnetin
0.92mg
Kaempferol
0.16mg
Myricetin
0.03mg
Quercetin
3.8mg

Nutrients percent of daily need

Calories:143.25kcal
7.16%
Fat:5.4g
8.31%
Saturated Fat:0.52g
3.26%
Carbohydrates:17.25g
5.75%
Net Carbohydrates:13.96g
5.08%
Sugar:5.25g
5.83%
Cholesterol:0mg
0%
Sodium:747.86mg
32.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.12g
18.24%
Vitamin B2:0.64mg
37.64%
Vitamin A:1780.2IU
35.6%
Vitamin B3:6.21mg
31.07%
Potassium:911.42mg
26.04%
Copper:0.5mg
25.25%
Selenium:15.47µg
22.1%
Phosphorus:192.82mg
19.28%
Vitamin B6:0.32mg
16.14%
Vitamin B5:1.55mg
15.45%
Manganese:0.27mg
13.59%
Fiber:3.29g
13.15%
Vitamin B1:0.2mg
13.12%
Iron:1.81mg
10.08%
Magnesium:39.26mg
9.81%
Vitamin K:9.82µg
9.35%
Folate:32.26µg
8.07%
Zinc:1.2mg
8.03%
Vitamin E:1.12mg
7.48%
Vitamin C:5.61mg
6.8%
Calcium:48.81mg
4.88%
Vitamin D:0.19µg
1.28%
Source:Allrecipes