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The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Mushroom Barley Soup

Katie Mancino | The Bucknellian
Katie Mancino | The Bucknellian
Mushroom Barley Soup
Per cup: 117 calories, 2 g fat, 22 g carbs, 5 g protein
Makes 10 servings
This has always been one of my favorite soups because it’s rich and hearty. It’s also a fantastic soup for anyone trying to stick to low glycemic index foods since barley is incredibly healthy and a slow acting carb. Use whatever spices you like to get the taste you want; that’s the great thing about soup, you can customize it to taste exactly how you want it to! If you want more protein in your soup you could easily add in some red kidney beans.

Ingredients:
1 Tbsp olive oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
1 cup shiitake mushrooms
1 cup baby bella mushrooms
1/2 Tbsp each of rosemary, oregano and garlic powder
(optional: 1 tsp red chili flakes for spice)
4 cups low sodium vegetable stock
8 cups water
1 cup uncooked barley
1/2 cup Silk Light Original Soymilk
Directions:
1. Over medium high heat, sauté onions, carrots, celery and olive oil for 5 minutes.
2. Add mushrooms, spices and 1 cup vegetable stock. Cook another 5 minutes.
3. Add remaining stock, water and barley. Lower heat to medium and cook for 25 minutes.
4. When barley is fully cooked, turn off heat. Stir in soymilk and enjoy!
Mushroom barley soup
Mushroom barley soup
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