Recipe

Creamy Porcini Barley Soup Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. stir in just a bit of reduced-fat sour cream at the end—hold the heavy cream.Eating Well Magazine Prep:30m Cook:60m Servings:4	Mystic_rive
	low calorie low cholesterol high potassium diabetes appropriate healthy weight

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Ingredients

1/2 cup pearl barley

4 1/2 cups mushroom broth or reduced-sodium chicken broth, divided

1 ounce dried porcini mushrooms

2 cups boiling water

2 teaspoons butter

1 tablespoon extra-virgin olive oil

1 cup minced shallots (about 4 medium)

8 cups sliced white mushrooms (about 20 ounces)

2 stalks celery, finely chopped

1 tablespoon minced fresh sage or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons all-purpose flour

1 cup dry-to-medium sherry

1/2 cup reduced-fat sour cream

1/4 cup minced fresh chives

Directions

Combine barley and 1 1/2 cups broth in a small saucepan.

Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.

Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes.

Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it.

Reserve the soaking liquid.

Transfer the mushrooms to a cutting board and finely chop.

Heat butter and oil in a Dutch oven over medium-high heat.

Add shallots and cook, stirring often, until softened, about 2 minutes.

Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes.

Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes.

Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute.

Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.

Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil.

Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.

Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes.

Stir in sour cream until incorporated.

Garnish with chives.

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Comments

cheryilyn 1 year, 9 months ago said:
This sounds so good

eeks 1 year, 9 months ago said:
Very Nice!! I'd have to eliminate the flour though with a gluten free wife...but you can use rice or potato flour, or cornstarch to thicken it also.
thanks JM...

uhannigan 1 year, 9 months ago said:
Yum! I love barley (but don't have very many ways to serve it) and I love mushrooms, so this recipe was made for me. I'll try it soon.

orangeskipper 1 year, 7 months ago said:
Good recipe!

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