Mushroom Barley Soup

Ingredients

• ⅓ cup dried mushrooms like porcini
• 2 tablespoons oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• ½ pound white mushrooms, washed, trimmed and coarsely cut
• ½ pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
• ½ cup pearled barley
• 6 cups no-salt-added beef broth or stock
• 3 tablespoons dry sherry
• Salt and pepper to taste
• 1 tablespoon wine vinegar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    263 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 13 grams protein; 735 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 cups

Preparation

1. Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
2. Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
3. Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
4. Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.

1 hour