As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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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.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” 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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