cream of mushroom and barley soup

Name: Cream of Mushroom and Barley Soup
Prep time: 15 min
Cook time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) pearl barley, uncooked; 4 1/2 cup(s) low sodium chicken broth or mushroom broth, divided; 1 ounce(s) dried porcini mushrooms; 2 cup(s) boiling water; 2 teaspoon(s) butter; 1 tablespoon(s) extra-virgin olive oil; 1 cup(s) minced shallots, (about 4 medium); 8 cup(s) sliced white mushrooms; 2 stalk(s) celery, finely chopped; 1 tablespoon(s) minced fresh sage, or 1 teaspoon dried; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground pepper; 2 tablespoon(s) flour; 1 cup(s) dry sherry (not cooking sherry!); 1/2 cup(s) low fat sour cream; 1/4 cup(s) minced fresh chives

23 Pinches

Gina Roberts

Kidder, MO

Updated on Dec 31, 2013

I pinched this from eatingwell.com. There are only 343 calories per serving and 7.5 WWP points! Enjoy!

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prep time 15 Min

cook time 55 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/2 cup pearl barley, uncooked
4 1/2 cups low sodium chicken broth or mushroom 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
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 flour
1 cup dry sherry (not cooking sherry!)
1/2 cup low fat sour cream
1/4 cup minced fresh chives

How To Make cream of mushroom and barley soup

Step 1

Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat, until tender, 30-35 minutes.

Step 2

Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Step 3

Heat butter and oil in a dutch over over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start 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 vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
Step 4

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 soup has thickened, 18-22 minutes.
Step 5

Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated and garnish with chives.
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