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Shopping Tip
I found 10 ounce bags of washed and sliced mushrooms at Trader Joe’s. You can use one bag of white button and one bag of crimini. These will save a tremendous amount of prep time!
If you’re looking for this soup to taste just the deli’s, use Swanson’s reduced-sodium chicken broth, however, if you’re on a strict low-sodium diet, look for a chicken broth with less sodium then this one has.
Serving Tip
This soup is perfect to start off a meal but can be served as the main course too. Add some cooked chicken to make it even heartier.
Weight Watchers (old points) 2
Weight Watchers POINTS PLUS 4
SKINNY FACTS: for 1 cup
142 calories, 2.5g fat, 7g protein, 25g carbs, 5g fiber, 513mg sodium, 3g sugar
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Did you ever wonder how to make this popular, robust and filling soup? Happily, it’s super easy to prepare. It’s loaded with fresh mushrooms, fiber rich barley and vegetables. In fact, 1 cup has 5 grams of fiber! Just by swapping reduced-fat butter for regular, I’ve cut the fat from 6.2 grams down to a mere 2.5. The skinny for 1 cup is 142 calories and 4 Weight Watchers POINTS PLUS. Normally this soup is made with chicken broth but, you can make it vegetarian by using vegetable broth instead. It’s best made the day before you want to serve it. The flavors become enhanced overnight. So make a pot of this pipping hot, hearty and nourishing soup. You’ll be so happy you did!
Порций: 10 cups
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Ингредиенты
- 1¼ pounds mushrooms, white button, crimini or both)
- ¼ cup reduced-fat butter or Smart Balance Light
- 1 large onion, chopped
- 1 leeks, white and pale green parts only, chopped
- 1 medium potato, peeled, diced small
- 1 large carrot, peeled and thinly sliced
- 1 cup celery, chopped
- 2 teaspoons garlic, minced
- 8 cups reduced-sodium chicken broth, I like Swansonâs
- 1 cup pearl barley
- 2 bay leaves
- Fresh ground pepper, to taste
Инструкции
- 1. Wash mushrooms, trim stems and slice. Set aside.
- 2. Melt butter in large nonstick soup pot or large deep nonstick pan over medium heat. Do not let butter brown. Add onions, leeks, carrots, celery, and garlic. Saute until tender, about 6 minutes, stirring quite often. Add mushrooms. Cook 3 minutes.
- 3. Pour in chicken broth, barley, potato, and bay leaves. Bring to boil over high heat, reduce to low, cover and simmer about 50 minutes.
- Season to taste with fresh ground pepper.
- 4. Season to taste with fresh ground pepper. Remove bay leaves and discard. Cool slightly.
- 5. Store cooled soup in the fridge overnight. This soup is best served the next day. The flavors come alive.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 10 servings | |
| Calories 161 | |
| Calories from Fat 46 | 29% |
| Total Fat 5.28g | 7% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 350mg | 15% |
| Potassium 524mg | 15% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.39g | 2% |
| Protein 6.3g | 10% |
