Barley and Vegetable Soup

3/4 cup medium pearl barley
11 cups vegetable stock
2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley

In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots, celery and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften. Add the remaining vegetable stock and simmer 30 minutes, covered. Add the barley and simmer 5 minutes more.

Add salt to taste and ladle into bowls.

Serve garnished with some chopped fresh parsley.

Nutritional Information:

Per serving:
203 calories
5 g total fat (0 g sat)
0 mg cholesterol
34 g carbohydrate
7 g protein
5 g fiber
150 mg sodium


Cuisinart MultiClad Pro Stainless Steel 12-Piece Cookware Set

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