Hearty double mushroom and barley soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pearl barley |
| 4 | tablespoons | Becel |
| 2 | tablespoons | Canola oil |
| 1 | large | Onion; coarsely diced |
| 1 | tablespoon | Sugar |
| 1½ | pounds | Mushrooms; thinly sliced |
| 6 | larges | Carrots; diced |
| 1 | ounce | Dried mushrooms; * see note |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground pepper |
| 8 | cups | Chicken stock; or beef |
| 6 | tablespoons | Fresh dill; snipped |
| 3 | tablespoons | Lemon juice |
| 1 | cup | Nonfat sour cream |
| 2 | tablespoons | Fresh chives; snipped |
Directions
Place barley in a bowl and cover with simmering water for 30 mins. and drain. In a lage soup pot , heat butter and oil over med/high heat. Add the onion and saute for 5-6 mins. until translucent. Add the sugar and saute 2 mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute 8-10 mins. longer, stirring until the mushrroms are slightly golden. Add the soaked dried mushrooms with their soaking liquid, the drained barley, salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of dill, partially cover the pot and simmer over med/low heat for 1½ hours.
Add the lemon juice, stir in the remaining dill and taste. Correct seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each serving with a dollop of sour cream and a sprinkling of chives. Pass the pepper grinder.
NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with scissors.
Recipe by: The Easy Gourmet/Safeway Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 16, 1998