Wild Mushroom & Barley Soup
Lauren
A luscious fall soup, heavy on nutrition, not on your diet!
ingredients
- 1/2 cup pearl barley
- 4 1/2 cups reduced-sodium chicken broth
- 1 ounce dried porcini mushrooms (I used a mix of dried chanterelles & porcinis)
- 2 cups boiling water
- 2 teaspoons butter
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic
- 1 cup minced shallots
- 6 cups sliced mushrooms
- 2 portabellos, gills removed & sliced
- 4 oyster mushrooms, sliced
- 2 stalks celery, finely chopped
- 2 tablespoon crumbled dried sage
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1/2 cup reduced-fat sour cream
- 1 Tbsp arrowroot, dissolved in 1 Tbsp water
- 1/4 cup minced fresh chives
directions
- 1
Roast garlic: rub unpeeled cloves with olive oil and place on foil lined baking sheet. Bake at 400’ for 10-15 minutes until golden and soft. Peel, mash with fork and set aside.
- 2
Place barley in pan with 1.5 cups chicken broth & bring to a boil, cover and reduce heat to simmer for 30 minutes.
- 3
Place dried mushrooms in glass or ceramic bowl, cover with 2 cups boiling water and cover bowl to steep 20-30 minutes. Remove mushrooms & chop, reserving mushroom liquid.
- 4
Heat butter & oil in pot over med-hi heat and saute garlic & shallots for 2-3 minutes.
- 5
Add fresh chopped mushrooms and saute until softened about 8-10 minutes.
- 6
Add porcinis, chanterelles, celery, salt, pepper & sage and saute 2 minutes. Sprinkle with flour, and cook, stirring to coat.
- 7
Add sherry and cook until the liquid is almost evaporated.
- 8
Add mushroom liquid & the rest of the broth. Bring to a boil and reduce to a simmer. Simmer 20 minutes.
- 9
Add arrowroot and stir until thickened slightly.
- 10
Turn heat all the way the down and stir in sour cream and barley. Serve & garnish with chives.
Source: Lauren
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