The barley in this low-cal soup makes it super filling, yet it’s chock full of healthy ingredients that also taste good.
Easy to throw together and great for the weekday work lunchbox!
Mushroom barley soup
- 3 leeks, washed and chopped (just the white and light green parts)
- 4 cloves garlic chopped
- 1 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 8 oz sliced cremini mushrooms
- 1 cup quick cook barley
- 1 14.5 oz can petite diced tomatoes
- 4 cups vegetable broth
- 1 cup chopped kale
Saute leeks in olive oil til soft. Add mushrooms and garlic, sautee 3 more minutes. Add rosemary and barley, stir. Add tomatoes and broth, simmer 10 min. Add kale and cook another 5-10 minutes. Season with salt and pepper.
Perfect – I eat mushrooms almost daily, and use barley like a pasta substitute in terms of texture. Will definitely try this. Thanks Kris!
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Is that a metaphor? 😛
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Pink, if you offered me a plate and a Porcini, or maybe the odd Fragrant Clitocybe, I’d simply have to go for it. 😮
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Careful, clitocybes can be poisonous!
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I don’t suppose you’ve ever eaten a clitocybe, have you? 😮
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I was an Ibiza boy in 2000. There’s very little I haven’t tried 😛
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Cor blimey guvnor, this sounds lovely!
– esme also keen on a bit of mushroom of an evening upon the Cloud
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I’ve always wanted to cook barley soup. Thanks for the recipe!
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Pick up the quick cook kind and it’s done in 10 min. 🙂
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