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Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
Place dried mushrooms in bowl. Pour boiling water over dried mushrooms; let stand 1 hour. Drain; reserve liquid. Slice mushrooms, if whole.
Heat oil in 4-quart saucepan; add soaked mushrooms, fresh mushrooms, carrot, leek and garlic. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in reserved mushroom liquid, barley, chicken broth and 2 sprigs dill. Continue cooking 8-10 minutes or until mixture comes to a full boil. Cover; cook over low heat 1 hour or until barley is tender. Remove dill sprigs; stir in chopped dill, salt and pepper.
*Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate.
**Substitute 2 teaspoons dried dill weed.
Dietary Fiber: 3g
This is a wonderful hearty soup – I made it with vegetable broth instead of chicken broth – so it’s a great vegan recipe as well! It also multiplies well – I have made 4 times and 7 times the recipe with great results!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2383
© 2014 Land O'Lakes, Inc.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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