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Mushroom Barley Soup Recipe
This is a soothing and delicious low-fat soup that can be made completely vegetarian by substituting vegetable broth for chicken broth. Quick and easy to make, this is a great soup when you need homemade soup in a hurry.
| Good For | Cancer, Heart Disease, High Cholesterol, Hypertension, Weight Loss |
| Health Factor | Low Fat, Low Cholesterol, High Fiber, High Protein |
| Prep. Time | 10 min |
| Cook Time | 25 min |
Ingredients (Makes 4 Serving)
- 2 tsp oil
- 1 cup finely chopped onion
- 1 garlic clove (laung), minced
- 1 large carrot, cut vertically then sliced
- 1 tbsp coriander (hara dhania)
- 300 gm sliced mushrooms, assorted if you can
- 1/2 cup quick-cooking barley (jaun)
- 2 cups fat-free, low-sodium chicken broth or vegetable broth
Instructions
- Heat oil in a soup pot. Cook onion, garlic, carrots, coriander, and mushrooms on medium heat until softened.
- Add dried herbs, barley, and broth.
- Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until barley is tender.
- Serve hot.
