barley-mushroom soup

A soup in the middle of a canadian winter is so heartwarming. The recomforting barley suits perfectly the taste of hearty shiitake mushrooms. Moreover, this tasty low-fat soup is deliciously healthy with the viscous fibers of barley and the vitamins and minerals of shiitake.

Barley-mushroom soup

8 servings

.

1 tablespoon oil (olive or canola)

2 onions, chopped

4 garlic cloves, minced

4 cups shiitake mushrooms

2 cups button mushrooms (regular white mushrooms)

1 1/2 tablespoons all-purpose flour

6 cups vegetable broth

2/3 cup barley

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup sour cream

1. Heat oil at medium intensity and cook the onions and garlic until softened.
2. Increase the heat at medium-high intensity and add the mushrooms. Cook until the liquid evaporates.
3. Reduce the heat to medium and sprinkle the flour over the mushrooms. Cook, mixing constantly, for 1 minute.
4. Add the broth. Reduce the heat and simmer for about 20 minutes.
5. Season with salt and ppper. Add sour cream and mix well.
6. Serve!

Nutrition facts for 1 serving:

165 calories, 4 g fat, 1 g saturated,

28 g carbs, 4 g fiber, 8 g protein