Wild Mushroom-Barley Soup

Prep: 20 minutes; Cook: 25 minutes.
Serves 4 (serving size: 1 1/2 cups)


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1/4 ounce dried porcini or shiitake mushrooms
1 cup boiling water
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 cup finely chopped fennel or celery
1/2 pound cremini or white mushrooms, sliced
1 teaspoon minced garlic
2 teaspoons chopped oregano or thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup chopped seeded tomato
1 tablespoon dry sherry
1/2 cup uncooked quick-cooking barley


1. Combine porcinis and 1 cup boiling water in a bowl; cover and let stand 20 minutes or until tender. Drain porcinis in a colander over a bowl, reserving liquid. Line a strainer with a paper towel, and pour porcini liquid through strainer; reserve liquid. Rinse porcinis thoroughly; finely chop.

2. Heat oil in a large saucepan over medium heat. Add onion and fennel; cover and cook 5 minutes or until softened. Add creminis, garlic, oregano, salt, and pepper; cook 3 minutes or until creminis release moisture.

3. Stir broth, tomato, sherry, barley, chopped porcinis, and reserved porcini liquid into cremini mixture; bring to a boil. Reduce heat; simmer 10 to 12 minutes or until barley is tender. Divide soup evenly among 4 bowls.

Created date

April 2005

Nutritional Information

Calories 175
Fat 4 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 8 g
Carbohydrate 27 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 553 mg
Calcium 38 mg