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Add a photoThis is a hearty and delicious soup for the fall weather.
Enjoy with Love,
Catherine
Ingredientes
- 1 bunch of leeks â cleaned thoroughly and chopped
- 1 pint of button mushrooms â sliced
- 6-7 cloves of garlic â crushed & chopped
- Juice of one lemon
- ½ pint of grape tomatoes â halved
- 1 - 28oz. can of plum tomatoes
- 2 ½ cups of chicken broth
- 1 bunch of fresh parsley â chopped
- Dashes of red pepper flakes
- ¼ cup of Olive oil
- 1 cup of uncooked rice
- 1 cup of uncooked barley
- Dash of turmeric
Direcciones
- Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand.
- Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix.
- Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté. When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two. Add the chicken broth and bring to a low simmer.
- While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric.
- Add rice and barley to a bowl and top with the soup. For a garnish you can top with grated Romano Cheese or a drizzle of honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 5 servings | |
| Calories 417 | |
| Calories from Fat 105 | 25% |
| Total Fat 11.89g | 15% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 422mg | 18% |
| Potassium 581mg | 17% |
| Total Carbs 69.92g | 19% |
| Dietary Fiber 9.0g | 30% |
| Sugars 4.52g | 3% |
| Protein 9.38g | 15% |
