Low N Slow Mushroom Barley Soup

This soup hits the spot all year ‘round! Serve with soft warm rolls, and your family will be cheering!

Step: 1

Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.

Step: 2

Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.

Step: 3

Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.

Step: 4

Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.

Step: 5

Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.

Step: 6

Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

Per Serving: 163 calories; protein 8.7g; carbohydrates 19.8g; fat 6.2g; sodium 352.8mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.