Mushroom Barley Soup

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By: The Homemakers Test Kitchen

This soup will become thicker as it stands; if you're making it ahead, thin it with some water before serving. The soup has an appealing peppery bite, but, if you wish, you can use less pepper.

Ingredients

2 oz (60 g) dried shiitake (or 1 oz/30 g 60 g porcini) mushroom

1 onion, chopped

4 cups (1 L) thinly sliced mushroom (10 oz/300 g)

4 cups (1 L) vegetable stock

1/4 cup (60 mL) pearl barley

3/4 tsp (4 mL) dried sage

Vegetable oil, salt and pepper

Preparation

In small bowl, soak shiitake mushrooms in 2 cups (500 mL) warm water until softened, about 30 minutes. Drain and chop finely, reserving liquid.

In large pot, heat 2 tbsp (30 mL) oil over medium heat; sauté onion, soaked and fresh mushrooms and ½ tsp (2 mL) each salt and pepper until light golden, 10 to 12 minutes. Add stock, reserved mushroom liquid, 2 cups (500 mL) water, barley and sage; bring to boil. Reduce heat; simmer, partially covered, until barley is tender, about 1 hour.

Serving(s): 4 servings

Nutritional Information
Per serving: about
Calories	179
Protein	4 g
Fat (total)	8 g
Sat. Fat	1 g
Carbohydrate	26 g
Fibre	4 g
Sodium	930 mg
Calcium	2 % RDI
Iron	13 % RDI
Vitamin C	5 % RDI
Folate	15 % RDI

Also in this menu:

6 souper recipes

Source

Homemakers Magazine: November 2004

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