Asian Mushroom Barley And Vegetable Soup Recipe

Ingredients for Asian Mushroom Barley And Vegetable Soup

• Dried Chinese Mushrooms
• 1 cup chopped leeks
• Garlic Clove
• Gingerroot
• Celery
• Carrot
• Chicken Stock
• Light Soy Sauce
• Pearl Barley

How to Make Asian Mushroom Barley And Vegetable Soup

1. Soak 1/2 cup dried shiitake mushrooms in 1 1/2 cups boiling water for 15 minutes.
2. Drain the mushrooms, reserving the soaking liquid. Discard the stems.
3. Thinly slice the mushroom caps.
4. Heat 1 tablespoon of oil in a large saucepan over medium heat.
5. 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.
6. 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.
7. 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.
8. Season to taste with additional soy sauce, salt, and pepper. Garnish with fresh chopped scallions (optional).