Mushroom Barley Soup

Mushroom Barley Soup

November 29, 2016
Course
Serves 4

Barley is high in fiber, recommended for diverticulosis.  If the soup becomes thick the next day, you can thin it out with some broth or water.


Ingredients

  • 2 Tablespoons
    olive oil
  • 1 Cup
    carrots, chopped
  • 1 Cup
    onion, chopped
  • 1 Pound
    white mushrooms, sliced
  • 1 1/2 Cup
    smoked ham, chopped
  • 28 Ounces
    chicken broth
  • 14 Ounces
    stewed tomatoes, seedless
  • 1/2 Cup
    quick cooking barley

Instructions

  1. In a large soup pot, heat olive oil over medium-high heat. Cook carrots and onion, stirring occasionally for about 5 minutes. Add mushrooms and cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and cook stirring constantly for 1-2 minutes. Stir in chicken broth, tomatoes and barley. Bring pot to a boil, then reduce heat and simmer covered, until barley is tender, about 20 minutes.

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