Mushroom Barley Soup Recipe - Allrecipes.com
  • READY IN 2 hr

Mushroom Barley Soup

Recipe by  

"This is both a vegetarian and a heart-smart meal."

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Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 35 mins
  • READY IN

    2 hrs

Directions

  1. In a small bowl soak dried mushrooms in the boiling water 20 minutes and transfer to a cutting board, reserving liquid. Discard stems of shiitake and slice mushrooms thin.
  2. In a large stockpot cook garlic in oil over moderate heat, stirring, until golden. Add onions and cook, stirring, until pale golden. Add white mushrooms, reconstituted mushrooms and soy sauce and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until evaporated. Add broth, Savory Market Sauteed Mushroom Flavor, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper. Just before serving, stir in parsley.
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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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