This soup is an excellent way to use up any cooked vegetables you have on hand. If using precooked barley, add it after the potato is cooked and heat until warm. You can omit the sherry completely or replace it with extra broth.

Serves 9

Ingredients:

       
  • 1 tablespoon canola oil
  •    
  • 1 1/2 cups chopped onions
  •    
  • 1 cup sliced mushrooms
  •    
  • 3/4 cup chopped carrots
  •    
  • 1 teaspoon dried thyme
  •    
  • 1/8 teaspoon black pepper
  •    
  • 1/2 teaspoon chopped garlic
  •    
  • 8 cups vegetable stock
  •    
  • 3/4 cup pearl barley
  •    
  • 3 ounces dry sherry
  •    
  • 1/2 small potato, chopped
  •    
  • 1/4 cup thinly sliced green onions

Directions:

In a large stock pot, heat the oil to medium-high heat. Add the onions, mushrooms, carrots, thyme, pepper and garlic. Saute until the onion is translucent, about 5 minutes.

Add the vegetable stock and barley and bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender. Stir in sherry and potato. Continue to simmer until potato is cooked, about 15 minutes. Garnish with sliced green onions and serve.

Nutritional Analysis (per serving)

Serving size: 8 ounces
  • Total carbohydrate: 19 g
  • Dietary fiber: 3 g
  • Sodium: 112 mg
  • Saturated fat: 0 g
  • Monounsaturated fat: 3 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 2 g
  • Calories: 121
  • Grains and grain products: 1/2
  • Vegetables: 1/2
  • Carbohydrates: 1/2
  • Vegetables: 1/2
  • Nonstarchy vegetables: 1
  • Starches: 1
Last Updated: 2016-05-14
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