mushroom barley soup

Name: Mushroom Barley Soup
Ingredients: 1 ounce(s) dried mushrooms; 1.5 cup(s) hot water; 2 tablespoon(s) butter; 1 small onion, minced; 1/4 cup(s) barley, fine; 6 cup(s) chicken broth, non-fat; - black pepper; 2 small potatoes, peeled and diced; 2 - carrots, peeled and diced; - dill weed; - sour cream, nonfat; 1 - bay leaf

9 Pinches

Member Submitted Recipe

Rate

No Image

Ingredients

1 ounce dried mushrooms
1.5 cups hot water
2 tablespoons butter
1 small onion, minced
1/4 cup barley, fine
6 cups chicken broth, non-fat
- black pepper
2 small potatoes, peeled and diced
2 - carrots, peeled and diced
- dill weed
- sour cream, nonfat
1 - bay leaf

How To Make mushroom barley soup

Step 1

Soak mushrooms in hot water for 20-30 minutes.

Step 2

Strain through a fine sieve, reserving the liquid.
Step 3

Chop the mushrooms and set aside.
Step 4

In a sauce pan, saute the onion in butter until soft, add the chopped mushrooms, carrots, barley, reserved mushroom liquid, chicken stock and pepper.
Step 5

Cover and simmer for 1 1/2 hours.
Step 6

Add potatoes and bay leaf.
Step 7

Cover and let simmer 30 minutes.
Step 8

Discard the bay leaf and stir in the sour cream (eyeball it).
Step 9

Reheat soup but do not let it boil--garnish with a pinch of dill weed before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes