Mushroom, Root Vegetable & Barley Soup

The earthy flavors of root vegetables and mushrooms give this soup its rich flavor without the addition of any meat.

Mushroom, Root Vegetable & Barley Soup


Quantity Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves garlic
3 carrots, halved and thinly sliced
2 parsnips, thinly sliced
1 sweet potato, peeled and cut into 1/2 inch chunks
8 ounces mushrooms, thickly sliced
1 cup canned, crushed tomatoes
3/4 tsp salt
1/2 tsp dried rosemary
6 cups water
1/3 cup quick-cooking barley


 1. In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook 7 minutes, stirring frequently, until onion is lightly browned. 2. Add carrots, parsnips and sweet potato, and cook 5 minutes, stirring frequently, until carrots are crisp-tender. Add mushrooms and cook 3 minutes, until they begin to soften. 3. Stir in tomatoes, salt, rosemary, and 6 cups of water and bring to a boil. Add barley, reduce heat to a simmer, cover and cook until barley is tender, about 15 minutes. Makes 4 servings. Nutrition Information per serving: 244 calories, 4.1g total fat, 0.6g saturated fat, 6g dietary fiber, 6g protein, 48g carb, 0mg cholesterol, 486 mg sodium.