Mushroom Barley Soup with Blue Cheese Croutons

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 onions chopped
  • 1 stalk celery chopped
  • 2 carrots chopped
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh thyme (or 1 tsp/5 mL dried)
  • 3 cups sliced mushrooms (8 oz/250 g)
  • 6 cups chicken stock
  • 6 cups vegetable stock
  • 1/3 cup pearl barley
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • Blue Cheese Croutons Recipe

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1250 mg
  • Protein 9 g
  • Calories 230.0
  • Total fat 12 g
  • Cholesterol 1 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 62.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Barley Soup with Blue Cheese Croutons

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