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Wild Mushroom-Barley Soup

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.