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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,334.5 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Mushroom Soup with Barley calories by ingredient
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Mushroom Soup with Barley

Submitted by: MARANDARAQUEL

Introduction

This hearty soup is a perfect warm-up on a cold winter night. I got it out of the No Flour, No Sugar cookbook. This hearty soup is a perfect warm-up on a cold winter night. I got it out of the No Flour, No Sugar cookbook.
Number of Servings: 6

Ingredients

    1 oz dried porcini mushrooms
    2 cups hot water
    2 tbsp olive oil
    1 cup sliced scallions
    2 ribs celery, sliced
    1 carrot peeled and sliced
    2 cups fresh mushrooms, sliced
    2 tsp crumbled dried thyme
    2 tsp salt
    1 tsp pepper
    1/2 cup white wine
    1/2 tbsp arrowroot powder
    4 cups beef or vegetable broth
    1/2 cup barley
    1/4 cup chopped Italian parsley

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Directions

Cover dried mushrooms with 2 cups hot water. Soak for at least 30 minutes. Strain through a filter, reserving the liquid, and coarsely chop the reconstituted dried mushrooms. Set both reserved mushroom water and chhopped mushrooms aside.

In a stockpot, heat the olive oil over medium-high heat until hot, but not smoking. Add the scallions and cook, stirring, until they soften, about 5 minutes. Add celery, carrot, fresh mushrooms, thyme, salt, and pepper and cook, stirring frequently, until the mushrooms soften and begin to brown, about 5 minutes. Stir in wine and cook 1 minute more.

Reduce heat to medium and add the arrowroot powder and cook, stirring frequently, until thick, about 5 minutes.

Add the broth along with the reserved mushroom water, chopped dried mushrooms, and barley. Return heat to high, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about an hour, stirring occasionally, until the barley is tender and the soup has thickened. Just before serving, stir in parsley. Serve hot.

Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MARANDARAQUEL.






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