|2 servings||calories per servings 660||protein serving 37 g||carbs per serving 72 g||total fat per serving 27 g|
Loaded with generous helping of beef, mushrooms and barley, this take on a classic hearty soup is truly a delight. Tomato paste and Bragg Liquid Aminos work to crank up the savory quotient, and with the help of a little melty cheese and crispy toasted ciabatta toast, you’re in for pure comfort to warm you from the inside out!
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Discard tough mushroom stems. Thinly slice caps.
• Peel and dice onion.
• Halve celery lengthwise. Thinly slice crosswise.
• Pick and chop thyme leaves.
• Shred cheese.
• Place a sauce pot over high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Turn beef. Cook, stirring, until beef is browned all over, 2-3 minutes.
• Transfer beef to a bowl.
• Reduce heat to medium. Add mushrooms, onion and celery. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
• Stir in tomato paste and thyme. Cook, stirring occasionally, until tomato paste just begins to brown, 2-3 minutes.
• Return beef to pot. Add barley, bouillon, 3 cups water and Bragg Liquid Aminos.
• When mixture simmers, reduce heat to low. Scrape up any browned bit. Cover pot, and simmer until beef and mushrooms are tender, 15-20 minutes.
• Taste and adjust seasoning as desired with kosher salt.
While soup simmers:
• Heat broiler.
• Split ciabatta.
• On a baking sheet, cover each half with cheese. Broil until cheese is melted and slightly browned, 2-3 minutes.
• Turn broiler off. Leave toast in oven to keep warm.
• Divide soup between 2 bowls
• Serve with gruyere toast, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...