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Mushroom Barley Soup
Porcini and shiitake mushrooms add strong and meaty flavors to this mushroom barley soup.
Serves: Serves: 6
Ingredients:
- 3 tablespoons dried porcini or shiitake mushrooms
- 1 1/2 cups hot water
- 3 (14 1/2-ounce) cans nonfat beef broth
- 3 carrots, cut into 1-inch slices
- 1 1/2 cups chopped celery
- 3/4 cup chopped onion
- 1/4 teaspoon garlic powder
- 2 cups fresh shiitake mushrooms, trimmed and sliced
- 6 cups sliced white mushrooms
- 1/2 cup pearled barley
- Salt and pepper to taste
Directions:
- Place dried mushrooms in bowl; pour 1 1/2 cups hot water over mushrooms and let stand until softened, 15 to 20 minutes. Remove mushrooms with slotted spoon.
- Spray Dutch oven with cooking spray; add 2 tablespoons broth and heat over medium-high heat.
- Add carrots, celery, onion and garlic powder; cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add mushrooms, remaining broth and barley; season with salt and pepper to taste.
- Bring to a boil over high heat; reduce heat to medium-low and simmer until barley is tender, 35 to 40 minutes.
- Store soup in refrigerator up to 1 week; reheat on stovetop or in microwave when ready to serve.
- The Mushroom Council of California recommends cooking shiitake mushrooms before eating them because they contain an enzyme that may cause an upset stomach.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
To order this book go to Amazon.
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