Cream of Mushroom & Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serving = 1 3/4 cups Ingredients:
1/2 cup pearl barley |
4 1/2 cups reduced-sodium chicken broth |
1 ounce dried porcini mushrooms |
2 cups boiling water |
2 tsp butter |
1 tbsp olive oil |
1 cup shallots, minced (about 4 medium) |
8 cups sliced white mushrooms (20 ounces) |
2 stalks celery, finely chopped |
1 tsp sage (or 1 tbsp fresh) |
1/2 tsp salt |
1/2 tsp freshly ground pepper |
2 tbsp all-purpose flour |
8 ounces dry sherry |
1/2 cup reduced-fat sour cream |
1/4 cup minced fresh chives |
Directions:
1. 1. Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30-35 min.
2. 2. Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
3. 3. Heat butter and oil in a dutch oven over mdium-high heat. Add shallots and cook, stirring often, until softened, aout 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 - 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 mintues. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
4. 4. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 - 22 minutes.
5. 5. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.
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