Wild Mushroom & Barley Soup
Published February 22, 2013 | Written by The Healthline Editorial Team
To get the most flavor from your mushrooms, be sure to cook them until they're a dark golden brown. You'll get a deep, rich flavor unlike any other mushroom soup you've had before.
|Serving size:||approx. 1 1/2 cups|
|Calories per serving:||179|
|Total Fat 3.5g||5%|
- 1/2 cup pearl barley
- 6 cups reduced sodium vegetable stock, divided
- Vegetable cooking spray
- 1 large onion, chopped
- 1 teaspoon garlic, minced
- 1 lb. assorted wild mushrooms, cleaned and chopped
- 1/4 cup dry sherry
- 1 tablespoon reduced-sodium soy sauce
- Freshly cracked black pepper
Step by Step:
- In a large Dutch oven or stockpot, combine barley and 1 1/2 cups stock. Bring mixture to a boil over medium-high heat, then reduce heat and simmer about 20 minutes, or until barley is tender.
- Meanwhile, in a large sauté pan sprayed with cooking spray, add mushroom and cook over medium-high heat, about 4 to 5 minutes, or until golden brown. Add onion and cook 4 to 5 minutes or until translucent. Add garlic and cook 30 seconds. Stir in sherry and soy sauce and cook until reduced by 1/2 .
- Add mushroom mixture to barley along with remaining stock and bring to a simmer. Cook 20 minutes or until mushrooms are tender. Adjust seasoning with additional soy sauce and pepper.