Hearty Mushroom And Barley Soup
A comforting, earthy soup packed with fiber-rich barley and umami mushrooms. The slow-simmered ingredients provide steady energy release, perfect for blood-sugar management.
Nutrition per serving
Ingredients
- 2 tbsp olive oil
- 8 oz cremini mushrooms
- 1 onion diced
- 2 cloves garlic minced
- 1 cup pearl barley
- 4 cups vegetable broth
- 2 carrots chopped
- 2 celery stalks
- 1 tsp dried thyme
- 1/4 cup fresh parsley
Portion guidance
Serve one generous bowl as a complete lunch.
Step-by-step method
- 1
Heat oil in a large pot over medium heat.
- 2
Add onions, carrots, and celery; cook until softened.
- 3
Stir in mushrooms and cook until browned.
- 4
Add garlic and thyme, cooking for 1 minute.
- 5
Pour in vegetable broth and stir in barley.
- 6
Bring to a boil, then reduce heat to low.
- 7
Simmer covered for 40 minutes until barley is tender.
- 8
Season with salt and pepper to taste.
- 9
Serve warm garnished with fresh parsley.
Smart substitutions
Swap
pearl barley
farro
Swap
vegetable broth
chicken bone broth
Storage & reheating
Keep refrigerated in an airtight container for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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