ONION-BARLEY SOUP WITH MUSHROOMS

½ oz. dried mushrooms, such as shiitake
3 tsp olive oil
2 med onions, coarsely chopped
2 tsp chopped fresh ginger
4 cloves garlic, minced
3 c sliced cremini mushrooms
1 ½ c reduced-sodium beef broth or stock
2/3 c quick-cooking barley
¼ c dry sherry
3 Tbsp reduced-sodium soy sauce
1-2 tsp dark sesame oil
1 tsp light brown sugar (optional)
Chopped scallions (optional)

1. Combine dried mushrooms & 1 cup boiling water in heatproof bowl. Cover & let stand 30 minutes to reconstitute. Drain mushrooms into sieve set over bowl, reserving soaking liquid. Slice mushrooms.
2. Heat 2 tsp of the olive oil in heavy soup pot over medium-high heat. Add onions, ginger, & garlic & cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining 1 tsp olive oil & cremini mushrooms & cook, stirring occasionally, until browned, 5 to 10 minutes. Stir in broth, barley, sherry, soy sauce, sesame oil, sugar (if using), reserved mushrooms & liquid, & 2 cups water. Bring to a boil. Reduce to a simmer, cover, & cook until barley is tender, about 15 minutes. (Makes about 6 cups.)
3. Ladle into soup bowls & garnish with scallions, if desired.


Serving Size: 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user ZPOST72.