Mushroom Barley Soup

by

Weight Watchers Mushroom Barley Soup is a low-calorie, easy-to-make, and mouth-tempting meal option. This nutritious soup is amazing for cold winter nights. You can increase your body’s energy by consuming this soup. The combination of barley and mushrooms is a classic. The barley’s nutty taste blends well with the rich flavor of the edible mushrooms. Protein and fiber are abundant in this soup. This is a satisfying and healthful choice. You will enjoy the flavors of the Weight Watchers Mushroom Barley Soup. It is a hearty and pleasant supper. This soup makes a simple and quick lunch or dinner. It is an excellent pick for everyone searching for a healthy lunch. Additionally, the soup is incredibly adaptable. You can add different spices, mushrooms, or seasonings according to your food choice. Let’s try this Weight Watchers-friendly soup at home with the following ingredients and directions.

EQUIPMENT:

  • Nonstick pan
  • A sharp knife
  • Food blender
  • Instant pot
  • Serving cups

INGREDIENTS:

  • Beef broth 8 cups
  • Uncooked Barley 3/4 cup
  • One medium-sized chopped onion
  • Chopped carrots 2
  • Crushed garlic cloves 4
  • Sliced mushrooms 1 Ib
  • Salt 1 tsp
  • Freshly ground black pepper half a teaspoon
  • Weight Watchers-friendly Steak sauce
  • Cooking oil 2 tbsp

INGREDIENT NOTES:

Mushrooms:

  • Try using a variety of mushrooms, including button, shiitake, and cremini to enhance the flavor.

Beef broth:

  • Beef broth can be substituted with vegetable broth. It contains less sodium content, which is perfect for Weight Watchers.

INSTRUCTIONS:

STOVETOP:

  1. Add cooking oil to an empty pan and heat it on a medium to high burner fire.
  2. Next, add chopped carrots and onions to this pan.
  3. Simmer it for six to eight minutes until the flavor of onions and carrots are dispersed.
  4. Now, add beef broth and boil it on a high flame.
  5. Then, mix the barley with the broth and steak sauce.
  6. Secure the pan and simmer it on moderate heat for thirty-five to fifty minutes.
  7. Meanwhile, we will remove the mushroom caps.
  8. Then, cut it into slices with a knife.
  9. Next, add cooked barley, half a cup of vegetable broth, and one and a half cups of veggies to a food blender.
  10. Blend all items until it is creamy.
  11. Put the mixture back in the pan and whisk it.
  12. Next, add half a cup of parsley, black pepper, and sliced mushroom to the pan.
  13. Cook it for fifteen to seventeen minutes.
  14. The tasty Weight Watchers Mushroom Barley Soup is ready.
  15. Pour the cooked soup into a serving cup.
  16. Top it with chopped parsley and serve.

INSTANT POT:

  1. Mist the pot with the olive oil. Then, shift the pot to a high heat.
  2. After that, saute the onions, garlic, and carrots for two to three minutes.
  3. Next, add all items such as barley, sauce, black pepper, vegetable broth, salt, and mushrooms to the pot.
  4. Cook it on high pressure for twenty to twenty-three minutes.
  5. After that, unseal the pot and release its natural air pressure.
  6. Check the seasonings of the soup.
  7. Now, serve the soup in a serving cups.
  8. The delicious mushrooms and barley soup are ready.
  9. Decorate it with fresh parsley.

SERVING SUGGESTIONS:

  • Serve this soup with whole wheat bread or low-calorie crackers.
  • Pasta or noodles also work well with this soup recipe.
  • Enjoy it with brown rice or cooked quinoa.

TIPS:

  • We used premium-quality and fresh vegetables.
  • Experiment with different spices to add distinct flavors.
  • Use low-sodium and flavorful broth to reduce the sodium content.
  • Add some freshness with chopped aromatic leaves like thyme or parsley.
  • Avoid over-blending the soup, as this can make it too silky and unpleasant.
  • A drop of lemon juice can help balance the soup’s creaminess and enhance its flavors.

STORAGE INFORMATION:

Fridge:

  • Store the soup in a tightly closed box and refrigerate it for one to three days.

Freezer:

  • You can preserve the leftover barley soup in an airtight jar and freeze it for fifty to ninety days.

Reheating:

  • Rewarm the chilled mushroom barley soup in a microwave oven for thirty to sixty seconds. If rewarm it on the burner, heat it over a slow fire.

FAQs:

Can I use instant-cooking barley instead of regular barley?

  • Yes, you can substitute instant-cooking barley for regular barley. But remember, it will take less time to cook.

Will the soup work with lentils or beans?

  • You can boost the soup’s protein and fiber value with beans or lentils.

Can I replace the fresh mushrooms with dried ones?

  • Dried mushrooms are a good alternative. Before adding them to the soup, just soak them in boiling water or broth to rehydrate them.

Nutritional Facts/Serving:

Per Serving 1 soup cup
Total servings per recipe 6
Total Calories 198 kcal
Carbohydrates 24 g
Protein 6 g
Total fat 10 g
Sugar 4 g
Dietary Fiber 6 g
Iron 1 mg
Sodium 28 mg

The total Weight Watchers Points Per Serving Size equals 3 (three).