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Mushroom Barley Soup

Categories: Make ahead
Type: Soups and Stews

Porcini and shiitake mushrooms add strong and meaty flavors to this mushroom barley soup.

Serves: Serves: 6


  • 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

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  1. 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.
  2. Spray Dutch oven with cooking spray; add 2 tablespoons broth and heat over medium-high heat.
  3. Add carrots, celery, onion and garlic powder; cook, stirring occasionally, until softened, 8 to 10 minutes.
  4. Add mushrooms, remaining broth and barley; season with salt and pepper to taste.
  5. Bring to a boil over high heat; reduce heat to medium-low and simmer until barley is tender, 35 to 40 minutes.
  6. 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:

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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