Asian Mushroom Barley and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Lovely rich filling soup - Asian flavours. Ingredients:
6 dried chinese mushrooms |
2 leeks, finely sliced |
1 garlic clove, chopped |
1 teaspoon gingerroot, grated |
1 stalk celery, diced |
1 carrot, diced |
1 liter chicken stock or 1 liter vegetable stock |
1 tablespoon light soy sauce |
1/2 cup pearl barley |
Directions:
1. Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
2. Drain but reserve the liquid.
3. Discard mushroom stems and thinly slice the cups.
4. Heat a small amount of oil in saucepan.
5. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
6. Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
7. Boil gently for 30 minutes until the barley is plump.
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