Barley And Mushroom Broth With Smoked Tofu Recipe

Name: Barley And Mushroom Broth With Smoked Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. pearl barley rinsed and liquid removed; 1 quart fat-free reduced sodium vegetable broth; 1 Tbsp. canola oil; 1 sm onion finely minced; 2 sm carrots diced; 1 stalk celery diced; 1/4 lb mushroom slices; 1 tsp cider vinegar; 2 Tbsp. tomato paste; 5 ounce smoked tofu freshly grnd black pepper; 2 Tbsp. minced parsley; 2 Tbsp. cut chives

Servings: persons

1/3 c. pearl barley rinsed and liquid removed
1 quart fat-free reduced sodium vegetable broth
1 Tbsp. canola oil
1 sm onion finely minced
2 sm carrots diced
1 stalk celery diced
1/4 lb mushroom slices
1 tsp cider vinegar
2 Tbsp. tomato paste
5 ounce smoked tofu freshly grnd black pepper
2 Tbsp. minced parsley
2 Tbsp. cut chives

1
1.
2
Place barley and broth in a large saucepan and bring to a boil.
3
Lower heat to maintain a simmer, cover the saucepan, and cook for 30 min.
4
2.
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Meanwhile, heat the oil in a heavy skillet, add in onion, carrot and celery and cook over medium heat for 10 min.
6
Add in the mushrooms and cook for 2 min more.
7
3.
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Add in vegetables, vinegar, and tomato paste to the barley and broth and simmer, covered for 20 min.
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Add in tofu and simmer covered for 10 min.
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Season the broth to taste with pepper; stir in the parsley and chives.
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serve warm.
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NOTES : Both barley and tofu will help to lower cholesterol levels
13
Thanks, Pat, for posting this recipe.
14
I knew it was meant for our household when I saw the three ingredients in the title: barley and mushrooms have been our favorite foods for months and we always want to eat more tofu.
15
I used red wine instead of oil, and next time I will skip the vinegar.
16
Kathleen

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. pearl barley rinsed and liquid removed, 1 quart fat-free reduced sodium vegetable broth, 1 Tbsp. canola oil, 1 sm onion finely minced, and more.

Yes, Barley And Mushroom Broth With Smoked Tofu Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!