Mushroom Barley Soup

Mushroom Barley Soup
15
1 Review
Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
60 min
Prep Time
3:15
Total Time
8 servings

Ingredients

1 ounce
dried mushrooms*
1 cup
boiling water
1 tablespoon
olive or vegetable oil
1 cup
sliced fresh mushrooms
1/3 cup
finely chopped carrot
1 medium (1 cup)
leek, halved lengthwise, sliced 1/4-inch
1/2 teaspoon
finely chopped fresh garlic
1/2 cup
uncooked barley
3 (14.5-ounce) cans
low-sodium chicken broth
2 large sprigs
fresh dill, if desired
2 tablespoons
chopped fresh dill**
1/4 teaspoon
salt
1/4 teaspoon
pepper
 
*Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate.
**Substitute 2 teaspoons dried dill weed.

Directions

  1. Place dried mushrooms in bowl. Pour boiling water over dried mushrooms; let stand 1 hour. Drain; reserve liquid. Slice mushrooms, if whole.
  2. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
110
Cholesterol
<5mg
Carbohydrates
14g
Protein
5g
Fat
3g
Sodium
95mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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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