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
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
- Folate 15.0
- Calcium 5.0
- Vitamin A 62.0
- Vitamin C 8.0
