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1
In a small shallow bowl, stir together the hot water and dried mushrooms.
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2
Set aside.
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3
In a stockpot or large saucepan, heat the oil over medium heat, swirling to coat the bottom.
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4
Cook the onion and carrot for about 5 minutes, or until beginning to soften, stirring occasionally.
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5
Stir in the fresh mushrooms and thyme.
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6
Cook for 5 minutes.
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7
Increase the heat to high.
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8
Stir in the water, broth, barley, and pepper.
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9
Bring to a boil, about 2 minutes.
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10
Reduce the heat and simmer, covered, for 12 minutes, or until the barley is tender.
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11
Just before the barley is ready, put the dried mushrooms in a sieve.
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12
Rinse thoroughly and drain.
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13
Chop the mushrooms.
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14
Stir the mushrooms and salt into the pot.
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15
In a small bowl, whisk together the milk and flour until the flour is dissolved.
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16
Stir into the soup.
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17
Increase the heat to medium high and bring to a boil, 1 to 2 minutes.
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18
Reduce the heat and simmer for at least 2 minutes.
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19
Stir in the sherry.
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20
(Per Serving)
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21
Calories: 66
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22
Total Fat: 1.0g
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23
Saturated: 0.0g
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24
Trans: 0.0g
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25
Polyunsaturated: 0.5g
-
26
Monounsaturated: 0.5g
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27
Cholesterol: 0mg
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28
Sodium: 104mg
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29
Carbohydrates: 12g
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30
Fiber: 2g
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31
Sugars: 2g
-
32
Protein: 4g
-
33
Dietary Exchanges
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34
1/2 Starch
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35
1 Vegetable
