Mushroom Barley Soup with Blue Cheese Croutons
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 230 |
| pro | 9 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 1 mg |
| sodium | 1,250 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 62 |
| vit C | 8 |
| folate | 15 |
Rich in flavour and colour, this soup is comfort food at its best. Croutons tossed in a blue cheese vinaigrette add zip to each hearty bowlful.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 onions, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme, (or 1 tsp/5 mL dried)
- 3 cups sliced mushrooms, (8 oz/250 g)
- 6 cups chicken stock or vegetable stock
- 1/3 cup pearl barley
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- Blue Cheese Croutons Recipe
Preparation
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, celery, carrots, garlic and thyme, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook, stirring often, until softened, about 2 minutes.
Add stock, barley, soy sauce and sherry; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until barley is tender but still firm, about 25 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Ladle into bowls; top each with croutons.
Source : Canadian Living Magazine: October 2003
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