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20 minute dinner recipes

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Cream of Mushroom & Barley Soup

http://www.eatingwell.com/recipes/cream_of_mushroom_barley_soup.html

From EatingWell:  January/February 2007

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.

4 servings, about 1 3/4 cups each | Active Time: 50 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.
  2. Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
  3. Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
  4. Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18 to 22 minutes.
  5. Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.

Nutrition

Per serving : 333 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 17 mg Cholesterol; 38 g Carbohydrates; 13 g Protein; 6 g Fiber; 968 mg Sodium; 1210 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 fat

Tips & Notes