Mushroom Barley Soup

Name: Mushroom Barley Soup
Ingredients: 1 oz dried mushrooms; 1.5 c hot water; 2 Tbsp butter; 1 small onion, minced; 1/4 c barley, fine; 6 c 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

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

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1 oz

dried mushrooms
1.5 c

hot water
2 Tbsp

butter
1 small

onion, minced
1/4 c

barley, fine
6 c

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-by-Step

Soak mushrooms in hot water for 20-30 minutes.
Strain through a fine sieve, reserving the liquid.
Chop the mushrooms and set aside.
In a sauce pan, saute the onion in butter until soft, add the chopped mushrooms, carrots, barley, reserved mushroom liquid, chicken stock and pepper.
Cover and simmer for 1 1/2 hours.
Add potatoes and bay leaf.
Cover and let simmer 30 minutes.
Discard the bay leaf and stir in the sour cream (eyeball it).
Reheat soup but do not let it boil--garnish with a pinch of dill weed before serving.