Ingredients for Mushroom Barley Soup
- Dried Mushroom
- 1 cup water
- 1 medium yellow onion, chopped
- Carrots
- Celery Rib
- 8 ounces cremini mushrooms, sliced
- Dried Oregano
- Fat Free Sodium Free Chicken Broth
- 1 cup pearl barley
- Salt to taste
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How to Make Mushroom Barley Soup
- In a small saucepan, combine 1 ounce dried porcini mushrooms and 1 cup of water. Bring to a boil, then remove from heat and let stand for 15 minutes to rehydrate.
- While mushrooms rehydrate, prepare other ingredients. Chop the onion, carrot, and celery.
- Coat a large Dutch oven with nonstick spray. Add the chopped onion, carrot, and celery. Lightly coat with nonstick spray.
- Cook over medium heat, stirring occasionally, for 3 minutes, until slightly softened.
- Add the 8 ounces sliced cremini mushrooms and 1 teaspoon of dried oregano to the Dutch oven.
- Cook, stirring occasionally, for 6-8 minutes, until the vegetables are tender.
- Add 4 cups of vegetable broth (or chicken broth), 1 cup of pearl barley, and salt to taste.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Line a fine-mesh sieve with a coffee filter or paper towel. Strain the mushroom soaking liquid (reserving the mushrooms) through the sieve into the pot, discarding the solids.
- Rinse the rehydrated porcini mushrooms under running water to remove any grit. Chop and add to the soup.
- Continue to simmer for 10-15 minutes, or until the barley is tender and the soup has thickened slightly.
- Taste and adjust seasoning with salt as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
0g
Carbs
7g
