Creamy Mushroom Vegetable Soup
Ingredients
-
4
tablespoons
butter
-
4
pieces
shallots (minced)
-
2
pieces
carrots (peeled and diced)
-
1
stalk
celery (diced)
-
3
cloves
garlic (minced)
-
1½
pounds
mushrooms (fresh, sliced)
-
½
cup
whole grain barley
-
4
cups
chicken broth (or vegetable)
-
½
teaspoon
salt
-
to taste
pepper
-
¼
cup
heavy cream
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add minced shallots, diced carrots, and diced celery; cook until softened.
- Stir in minced garlic and sliced mushrooms; cook for an additional 5 minutes.
- Add barley, broth, salt, and pepper; bring to a boil.
- Reduce heat to a simmer and cook until barley is tender, about 30 to 40 minutes.
- Stir in heavy cream and serve warm.
- Store leftovers in the fridge or freezer.
Nutrition Facts (estimated)
Servings
6
Calories
158
Total fat
12g
Total carbohydrates
10g
Total protein
5g
Sodium
865mg
Cholesterol
34mg
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