Mushroom Barley Soup (Ww) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe at one of my WW meetings. It's really tasty at only 3 point per serving. Ingredients:
3/4 cup pearl barley |
1 tablespoon olive oil |
4 onions, chopped |
2 celery ribs, chopped |
1 1/2 lbs mushrooms, sliced |
4 cups low sodium beef broth |
3 carrots, sliced |
2 tablespoons tomato paste (no salt added) |
1/2 teaspoon salt |
fresh ground pepper |
fresh minced parsley |
Directions:
1. In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked.
2. In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning).
3. Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil.
4. Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes.
5. Stir in salt and pepper garnish with parsley and serve.
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