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Prep Time: 12 Minutes Cook Time: 55 Minutes |
Ready In: 67 Minutes Servings: 8 |
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The combination of barley and two types of mushrooms gives this soup a rich, earthy flavor. 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 |
Directions:
1. 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.
2. 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.
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