Mushroom Barley Soup
Mushroom Barley Soup
Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
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60 min
Prep Time
03 hrs 15 min
Total Time
8
servings Ingredients
1 cup boiling water
1 tablespoon olive or vegetable oil
1 cup sliced fresh mushrooms
13 cup finely chopped carrot
1 medium (1 cup) leek, halved lengthwise, sliced 1/4-inch
12 teaspoon finely chopped fresh garlic
12 cup uncooked barley
3 (14.5-ounce) cans low-sodium chicken broth
2 large sprigs fresh dill, if desired
2 tablespoons chopped fresh dill
14 teaspoon salt
14 teaspoon pepper
*Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate. **Substitute 2 teaspoons dried dill weed.
How to make
-
STEP 1
Place dried mushrooms in bowl. Pour boiling water over dried mushrooms; let stand 1 hour. Drain; reserve liquid. Slice mushrooms, if whole.
-
STEP 2
Heat oil in 4-quart saucepan; add soaked mushrooms, fresh mushrooms, carrot, leek and garlic. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in reserved mushroom liquid, barley, chicken broth and 2 sprigs dill. Continue cooking 8-10 minutes or until mixture comes to a full boil. Cover; cook over low heat 1 hour or until barley is tender. Remove dill sprigs; stir in chopped dill, salt and pepper.
110 Calories
3 Fat (g)
<5 Cholesterol (mg)
95 Sodium (mg)
14 Carbohydrates (g)
3 Dietary Fiber
5 Protein (g)
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