Mushroom-Barley Soup

recipe
The combination of barley and two types of mushrooms gives this soup a rich, earthy flavor.

Yield:

8 servings (serving size 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 55 Minutes
Other: 10 Minutes

Nutritional Information

Calories 108
Fat 2 g
Satfat 0.3 g
Protein 5.2 g
Carbohydrate 19.3 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 545 mg
Caloriesfromfat 17 %
Fiber 3.3 g
Calcium 23 mg

Ingredients

1 1/2 cups boiling water
1 ounce dried shiitake mushrooms (about 2/3 cup)
1 tablespoon olive oil
2 cups finely chopped onion (about 1 medium)
1 (12-ounce) package pre-sliced button mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup uncooked pearl barley
2 garlic cloves, minced
5 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons minced fresh chives

Preparation

Pour boiling water over shiitake mushrooms; let stand 10 minutes. Drain shiitake mushrooms, reserving liquid. Remove and discard stems, and slice shiitake mushrooms. Set shiitake mushrooms aside.

. Heat oil in a Dutch oven over medium heat 1 minute. Add onion; cook 9 minutes, stirring often. Add button mushrooms, salt, and pepper. Cook 5 minutes, stirring often. Add barley, garlic, and shiitake mushrooms. Cook 2 minutes, stirring constantly. Add chicken broth and reserved mushroom soaking liquid, discarding sediment, if necessary. Cover and bring to a boil. Reduce heat to medium-low; simmer 30 minutes or until barley is tender. Sprinkle with chives.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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