Food > Recipe Directory > Courses/Meal Type > Soup > Mushroom Barley Soup
Mushroom Barley Soup Recipe
Mushroom Barley Soup
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.
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
| 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 |
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Source
Homemakers Magazine: November 2004
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