MUSHROOM BARLEY SOUP

Mushroom Barley Soup image

Provided by Marian Burros

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield About 6 cups

Number Of Ingredients 12

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Ingredients

1/3 cup dried mushrooms like porcini
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1/2 pound white mushrooms, washed, trimmed and coarsely cut
1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut
1/2 cup pearled barley
6 cups no-salt-added beef broth or stock
3 tablespoons dry sherry
Salt and pepper to taste
1 tablespoon wine vinegar

Steps:

Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

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