Creamy Mushroom Barley Soup
- 3/8 cup very hot tap water
- 1/2 ounce dried porcini mushrooms
- 1 teaspoon canola or corn oil
- 1/2 cup chopped onion
- 1 large carrot, finely chopped
- 8 to 10 ounces presliced fresh button mushrooms
- 3/4 teaspoon dried thyme, crumbled
- 1 1/2 cups water
- 2 cups fat-free, low-sodium chicken broth
- 1/2 cup uncooked quick-cooking barley
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3/8 cup fat-free milk
- 1 1/2 teaspoons all-purpose flour
- 1 tablespoon dry sherry (optional)
- In a small shallow bowl, stir together the hot water and dried mushrooms.
- Set aside.
- In a stockpot or large saucepan, heat the oil over medium heat, swirling to coat the bottom.
- Cook the onion and carrot for about 5 minutes, or until beginning to soften, stirring occasionally.
- Stir in the fresh mushrooms and thyme.
- Cook for 5 minutes.
- Increase the heat to high.
- Stir in the water, broth, barley, and pepper.
- Bring to a boil, about 2 minutes.
- Reduce the heat and simmer, covered, for 12 minutes, or until the barley is tender.
- Just before the barley is ready, put the dried mushrooms in a sieve.
- Rinse thoroughly and drain.
- Chop the mushrooms.
- Stir the mushrooms and salt into the pot.
- In a small bowl, whisk together the milk and flour until the flour is dissolved.
- Stir into the soup.
- Increase the heat to medium high and bring to a boil, 1 to 2 minutes.
- Reduce the heat and simmer for at least 2 minutes.
- Stir in the sherry.
- (Per Serving)
- Calories: 66
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 0mg
- Sodium: 104mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugars: 2g
- Protein: 4g
- Dietary Exchanges
- 1/2 Starch
- 1 Vegetable
water, porcini mushrooms, corn oil, onion, carrot, fresh button mushrooms, thyme, water, chicken broth, barley, pepper, salt, milk, flour, sherry
Taken from www.epicurious.com/recipes/food/views/creamy-mushroom-barley-soup-375593 (may not work)