Ingredients for Asian Mushroom Barley And Vegetable Soup
- 1/2 cup dried shiitake mushrooms
- 1 cup chopped leeks
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 cup pearl barley
- 1 tablespoon oil
- salt to taste
- pepper to taste
- fresh chopped scallions (optional)
- 1 1/2 cups boiling water
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How to Make Asian Mushroom Barley And Vegetable Soup
- Soak 1/2 cup dried shiitake mushrooms in 1 1/2 cups boiling water for 15 minutes.
- Drain the mushrooms, reserving the soaking liquid. Discard the stems.
- Thinly slice the mushroom caps.
- Heat 1 tablespoon of oil in a large saucepan over medium heat.
- Sauté 1 cup chopped leeks, 2 cloves minced garlic, 1 tablespoon grated ginger, 1/2 cup chopped celery, and 1/2 cup chopped carrots for 5 minutes, until the leeks are softened.
- Add 4 cups vegetable broth (or chicken broth for a richer flavor), 2 tablespoons soy sauce, 1 cup pearl barley, the sliced mushrooms, and the reserved mushroom liquid to the saucepan.
- Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until the barley is tender and the soup has thickened slightly.
- Season to taste with additional soy sauce, salt, and pepper. Garnish with fresh chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
32g
Fat
4g
Carbs
13g
