Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
Place dried mushrooms in medium 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, until vegetables are softened (5 to 6 minutes). Stir in reserved mushroom liquid, barley, chicken broth and 2 sprigs dill. Continue cooking until mixture comes to a full boil (8 to 10 minutes). Cover; reduce heat to low. Continue cooking until barley is tender (about 1 hour). 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
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