Directions:
- Combine barley and 1 1/2 cups broth in a small saucepan.
- Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
- Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes.
- Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it.
- Reserve the soaking liquid.
- Transfer the mushrooms to a cutting board and finely chop.
- Heat butter and oil in a Dutch oven over medium-high heat.
- Add shallots and cook, stirring often, until softened, about 2 minutes.
- Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes.
- Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes.
- Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute.
- Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
- 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 celery is tender and the soup has thickened, 18 to 22 minutes.
- Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes.
- Stir in sour cream until incorporated.
- Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.15 Kcal (2613 kJ) | ||
| Calories from fat | 176.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.62g | 30% | |
|---|---|---|---|
| Cholesterol | 23.13mg | 8% | |
| Sodium | 1424.48mg | 59% | |
| Potassium | 1261.89mg | 27% | |
| Total Carbs | 74.15g | 25% | |
| Sugars | 15.24g | 61% | |
| Dietary Fiber | 11.77g | 47% | |
| Protein | 22.98g | 46% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 3.7mg | 21% | |
| Calcium | 131.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 77.93 Kcal (326 kJ) | ||
| Calories from fat | 22.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 30% | |
|---|---|---|---|
| Cholesterol | 2.89mg | 8% | |
| Sodium | 177.86mg | 59% | |
| Potassium | 157.55mg | 27% | |
| Total Carbs | 9.26g | 25% | |
| Sugars | 1.9g | 61% | |
| Dietary Fiber | 1.47g | 47% | |
| Protein | 2.87g | 46% | |
| Vitamin C | 2.2mg | 29% | |
| Iron | 0.5mg | 21% | |
| Calcium | 16.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Cream of Mushroom & Barley Soup
Pearl barley, Reduced-sodium chicken broth and 14 more.. -
Wild Mushroom Stuffing
Dried porcini mushrooms and 15 more.. -
Roasted Butternut Soup with Goat Cheese Toasts
Butternut squash, Extra-virgin olive oil, Chopped onion and 12 more.. -
Eggplant Casserole
Eggplant, Boiling water , salted, Butter and 13 more.. -
Wild Rice Dressing
Water, Wild rice, Unsalted butter, Onion, finely chopped and 14 more.. -
Mushroom Pomponnettes
All-purpose flour and 15 more.. -
Fettuccine with Wild Mushroom Sauce
Dried porcini mushrooms, Water, Butter and 6 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
