Mushroom-Barley Soup Recipe

Name: Mushroom-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups boiling water; 1 ounce dried shiitake mushrooms (about 2/3 cup); 1 tablespoon olive oil; 2 cups finely chopped onion (about 1 medium); 1 (12-ounce) package pre-sliced button mushrooms; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup uncooked pearl barley; 2 garlic cloves, minced; 5 1/2 cups fat-free, less-sodium chicken broth; 3 tablespoons minced fresh chives

Servings: persons

1 1/2 cups boiling water
1 ounce dried shiitake mushrooms (about 2/3 cup)
1 tablespoon olive oil
2 cups finely chopped onion (about 1 medium)
1 (12-ounce) package pre-sliced button mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup uncooked pearl barley
2 garlic cloves, minced
5 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons minced fresh chives

1
Pour boiling water over shiitake mushrooms; let stand 10 minutes. Drain shiitake mushrooms, reserving liquid. Remove and discard stems, and slice shiitake mushrooms. Set shiitake mushrooms aside.
2
. Heat oil in a Dutch oven over medium heat 1 minute. Add onion; cook 9 minutes, stirring often. Add button mushrooms, salt, and pepper. Cook 5 minutes, stirring often. Add barley, garlic, and shiitake mushrooms. Cook 2 minutes, stirring constantly. Add chicken broth and reserved mushroom soaking liquid, discarding sediment, if necessary. Cover and bring to a boil. Reduce heat to medium-low; simmer 30 minutes or until barley is tender. Sprinkle with chives.

1503

kcal

Calories

107

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups boiling water, 1 ounce dried shiitake mushrooms (about 2/3 cup), 1 tablespoon olive oil, 2 cups finely chopped onion (about 1 medium), and more.

Yes, Mushroom-Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Barley Soup

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