Mushroom Barley Soup

Name: Mushroom Barley Soup
Cuisine: Asian
Ingredients: 1 ounce dried porcini mushrooms; 2 tablespoons olive oil; 1 pound fresh shiitake, cremini, portobello or button mushrooms, stemmed and slice or chopped; 3 medium carrots, peeled and sliced; 1 cup pearled barley; salt and pepper; 1 bay leaf; 3 cups vegetable, chicken or beef stock, or water; 1 to 2 tablespoons Kikkoman Soy Sauce

3 steps

Updated at: Thu, 17 Aug 2023 09:47:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories335.7 kcal (17%)

Total Fat9.2 g (13%)

Carbs56.1 g (22%)

Sugars6.1 g (7%)

Protein10.9 g (22%)

Sodium991.5 mg (50%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ouncedried porcini mushrooms

2 tablespoonsolive oil

1 poundfresh shiitake mushrooms

or button, stemmed and slice or chopped

3carrots

medium, peeled and sliced

1 cuppearled barley

salt

pepper

1bay leaf

3 cupsvegetable stock

or beef, or water

1 tablespoonsSoy Sauce

Instructions

Step 1

Soak porcini mushrooms in 3 cups very hot water. When soft, strain through fine-mesh sieve; reserve soaking liquid. Chop porcini coarsely, discarding any hard bits.

Step 2

Heat olive oil in soup pot over high heat. Add fresh mushrooms and carrots. Cook, stirring occasionally, until vegetables begin to brown. Add barley; cook, stirring frequently, until barley begins to brown. Sprinkle with a little salt and plenty of pepper.

Step 3

Add porcini; cook, stirring, for about 1 minute. Add bay leaf, reserved soaking liquid and stock or water. Bring to a boil; lower heat. Cover and simmer 20 to 30 minutes or until barley is very tender. Add soy sauce to taste.

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