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Cream of Mushroom & Barley Soup

January/February 2007

Your rating: None Average: 4.4 (113 votes)

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



READER'S COMMENT:
"This soup is awesome. I used a white wine that I had on hand, and it was great! Very rich and flavorful. Will definitely make this one again, and it reheats great. May even try it with fat free plain yogurt next time. Two thumbs up. "
Cream of Mushroom & Barley Soup Recipe

Makes: 4 servings, about 1 3/4 cups each

Active Time:

Total Time:

Ingredients

  • 1/2 cup pearl barley
  • 4 1/2 cups reduced-sodium chicken broth, or mushroom broth (see Shopping Tip), divided
  • 1 ounce dried porcini mushrooms
  • 2 cups boiling water
  • 2 teaspoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup minced shallots, (about 4 medium)
  • 8 cups sliced white mushrooms, (about 20 ounces)
  • 2 stalks celery, finely chopped
  • 1 tablespoon minced fresh sage, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 cup dry sherry, (see Ingredient Note)
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup minced fresh chives

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.

Tips & Notes

  • Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat.
  • Shopping tip: Look for mushroom broth in aseptic containers in well-stocked supermarkets or natural-foods stores.
  • Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition

Per serving: 343 calories; 10 g fat (5 g sat, 4 g mono); 22 mg cholesterol; 38 g carbohydrates; 14 g protein; 7 g fiber; 501 mg sodium; 975 mg potassium.

Nutrition Bonus: Potassium (28% daily value), Selenium (20% dv), Iron (19% dv), Vitamin A (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetable, 2 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
January/February 2007

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