Asian Mushroom Barley And Vegetable Soup

1. 1

   Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.

2. 2

   Drain but reserve the liquid.

3. 3

   Discard mushroom stems and thinly slice the cups.

4. 4

   Heat a small amount of oil in saucepan.

5. 5

   Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.

6. 6

   Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.

7. 7

   Boil gently for 30 minutes until the barley is plump.

* Per serving · 4 servings · Values may vary.

No additional tips available.