Esta es una exhibición prevé de cómo se va ver la receta de 'Fiber Rich, Deli-Style Mushroom Barley Soup' imprimido.

Receta Fiber Rich, Deli-Style Mushroom Barley Soup
by Skinny Kitchen with Nancy Fox

Fiber Rich, Deli-Style Mushroom Barley Soup

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!

Calificación: 5/5
Avg. 5/5 2 votos
  Estados Unidos American
  Raciónes: 10 cups

Ingredientes

  • 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 Swanson’s
  • 1 cup pearl barley
  • 2 bay leaves
  • Fresh ground pepper, to taste

Direcciones

  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.
  4. Season to taste with fresh ground pepper.
  5. Season to taste with fresh ground pepper. Remove bay leaves and discard. Cool slightly.
  6. Store cooled soup in the fridge overnight. This soup is best served the next day. The flavors come alive.