Vegetarian

Vegetarian Mushroom and Barley Soup with Fresh Spinach is for Soup.

Vegetarian Mushroom and Barley Soup with Fresh Spinach takes 10 minutes to prepare.

Vegetarian Mushroom and Barley Soup with Fresh Spinach takes 60 minutes to cook.

Vegetarian Mushroom and Barley Soup with Fresh Spinach makes 8 servings.

The ingredients for Vegetarian Mushroom and Barley Soup with Fresh Spinach are:

Soup:
2 T extra virgin olive oil
1 carton (4 servings) of mushroom broth (I use Pacific brand)
3 C water (more or less to reach desired consistency)
1 C dry pearl barley
4 C diced mushrooms (buy pre-sliced to save time and mix varieties for more flavor)
1 C diced carrot
1 C diced celery
1 medium sweet or white onion, diced
4-6 cloves of garlic
1 T dried thyme
1/2 t season salt (optional)
1-2 T white whine vinegar
1-2 vegetable bouillon cubes (optional)
black pepper

Garnish:
1-2 T plain 0% fat Greek yogurt
Handful of fresh spinach, torn

Here is how you make Vegetarian Mushroom and Barley Soup with Fresh Spinach:

Coat the bottom of a large, lidded stockpot or dutch oven with oil and place on medium heat. Dice onions and saute in pot until slightly translucent, about 3-4 minutes. While onions are cooking, slice and dice mushroom into small pieces (this is important because the mushrooms can get a bit chewy if the pieces are too big). Add mushrooms to the pot, cover, and reduce heat to medium/low. Stir occasionally, until mushrooms start to release their juices (about 5 minutes). While mushrooms are gently sauteing, dice the carrots, celery, and garlic. Add veggies with a pinch of salt & pepper and a splash of white wine vinegar, give them a good stir, and cook them in the covered pot until they begin to soften.Add the mushroom broth, water, bouillon (if using), thyme, and pearl barley to the pot. Cover and bring to a boil, then reduce to a simmer and cook (covered) until barley is done (about 20-25 minutes). Adjust flavor to taste.Top soup with a handful of torn fresh spinach and a dollop of yogurt.Serving Size: Makes about 8 2-cup bowls of soupNumber of Servings: 8Recipe submitted by SparkPeople user MOPO17.

The nutritional information for Vegetarian Mushroom and Barley Soup with Fresh Spinach is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 164.6

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 310.3 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 5.7 g
• Protein: 7.2 g

The dietary needs meet for Vegetarian Mushroom and Barley Soup with Fresh Spinach is Vegan