ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP

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Asian Mushroom Barley and Vegetable Soup image

Make and share this Asian Mushroom Barley and Vegetable Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chinese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 dried Chinese mushrooms
2 leeks, finely sliced
1 garlic clove, chopped
1 teaspoon gingerroot, grated
1 stalk celery, diced
1 carrot, diced
1 liter chicken stock or 1 liter vegetable stock
1 tablespoon light soy sauce
1/2 cup pearl barley

Steps:

  • Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
  • Drain but reserve the liquid.
  • Discard mushroom stems and thinly slice the cups.
  • Heat a small amount of oil in saucepan.
  • Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
  • Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
  • Boil gently for 30 minutes until the barley is plump.

Nutrition Facts : Calories 234.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 644.6, Carbohydrate 41.1, Fiber 6, Sugar 8.1, Protein 10.8

*** Explore more Asian Mushroom Barley And Vegetable Soup Recipes »

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