Mushroom Barley Clear Soup
Mushroom Barley Clear Soup is a comforting and nutritious soup that is perfect for a cold day. This soup is made with pearl barley, fresh mushrooms, and aromatic spices, making it a great source of fiber, protein, and vitamins. The recipe is gluten-free, vegetarian, and vegan, making it suitable for many dietary preferences. However, people with nut allergy should avoid this dish.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
88 kcal
Protein
3 g
Carbs
16 g
Fat
0 g
Fiber
5 g
Ingredients
Barley
50 gms (50g)
Chopped Onion
0.5 small cup (80g)
Carrot
0.25 cup, chopped (50g)
Celery stalk
0.25 cup (50g)
Button mushroom, fresh
0.5 cup (100g)
Plain Water
4 small glass (800g)
Dried thyme
1 tsp (2g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Instructions
Cooking Steps
In a soup pot, add pearl barley and enough water to cover it. Bring to a boil and simmer for 20-25 minutes until the barley is tender.
Drain and set aside the cooked barley.
In the same pot, add chopped onion, carrot, celery, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are tender.
Add minced garlic and thyme leaves. Sauté for another 1-2 minutes until fragrant.
Add cooked barley and water. Bring to a boil over medium heat.
Reduce the heat and simmer for 15-20 minutes until the soup thickens.
Season with salt and pepper to taste.
Garnish with fresh parsley leaves and serve hot.