Portobello Mushroom and Barley Soup
Try this Portobello Mushroom and Barley Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- salt and pepper to taste
- 4 cups water
- 2 carrots, diced
- 1 tomato, diced
- 3 celery stalks diced
- avocado oil (or vegetable oil of your choice optional)
- half a yellow onion diced
- 2 large portobello mushrooms (6 oz) sliced, then sliced again
- 3/4 cup pearled barley (dry) rinsed and drained
- 3 cups vegetable stock (i used my spicy homemade stock!)
- 2 thyme sprigs (dehydrated from fresh)
- Carbohydrate 16.3008334919262 g
- Cholesterol 0 mg
- Fat 0.388678083305041 g
- Fiber 4.31057756157383 g
- Protein 1.77147757280703 g
- Saturated Fat 0.0606362045095271 g
- Serving Size 1 1 recipe (1104g)
- Sodium 215.740521898922 mg
- Sugar 11.9902559303524 g
- Trans Fat 0.116663424991512 g
- Calories 70 calories
