Wild 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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Prep: 20 minutes; Cook: 25 minutes. Ingredients:
1/4 ounce dried porcini or shiitake mushrooms |
1 cup boiling water |
1 tablespoon olive oil |
1 medium onion, finely chopped |
1/2 cup finely chopped fennel or celery |
1/2 pound cremini or white mushrooms, sliced |
1 teaspoon minced garlic |
2 teaspoons chopped oregano or thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 cup chopped seeded tomato |
1 tablespoon dry sherry |
1/2 cup uncooked quick-cooking barley |
Directions:
1. Combine porcinis and 1 cup boiling water in a bowl; cover and let stand 20 minutes or until tender. Drain porcinis in a colander over a bowl, reserving liquid. Line a strainer with a paper towel, and pour porcini liquid through strainer; reserve liquid. Rinse porcinis thoroughly; finely chop.
2. Heat oil in a large saucepan over medium heat. Add onion and fennel; cover and cook 5 minutes or until softened. Add creminis, garlic, oregano, salt, and pepper; cook 3 minutes or until creminis release moisture.
3. Stir broth, tomato, sherry, barley, chopped porcinis, and reserved porcini liquid into cremini mixture; bring to a boil. Reduce heat; simmer 10 to 12 minutes or until barley is tender. Divide soup evenly among 4 bowls.
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