Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
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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.
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.
These traditional Festival of Lights Dinner recipes are wholesome, savory and delicious.