Name: Wild Mushroom-Barley Soup
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

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

Wild Mushroom-Barley Soup

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