Mushroom, Root Vegetable & Barley Soup
The earthy flavors of root vegetables and mushrooms give this soup its rich flavor without the addition of any meat.
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 carrots, halved and thinly sliced
  • 2 parsnips (5 ounces each), halved and thinly sliced
  • 1 sweet potato (8 ounces), peeled and cut into 1/2-inch chunks
  • 8 ounces mushrooms, thickly sliced
  • 1 cup canned crushed tomatoes
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/3 cup quick-cooking barley

1. In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook 7 minutes, stirring frequently, until onion is lightly browned.

2. Add carrots, parsnips, and sweet potato, and cook 5 minutes, stirring frequently, until carrots are crisp-tender. Add mushrooms and cook 3 minutes, until they begin to soften.

3. Stir in tomatoes, salt, rosemary, and 6 cups of water and bring to a boil. Add barley, reduce heat to a simmer, cover, and cook until barley is tender, about 15 minutes.

Nutritional Information
Per serving: 244 calories, 4.1g total fat, 0.6g saturated fat, 2.6g monounsaturated fat, 0.5g polyunsaturated fat, 6g dietary fiber, 6g protein, 48g carbohydrate, 0 mg cholesterol, 486mg sodium.
Good source of: beta-carotene, fiber, manganese, potassium.

Date Published: 09/19/2005 > Printer-friendly Version

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