Using presliced fresh mushrooms and frozen chopped onions will hurry things along in this recipe.
Recipe information
Yield
serves 8, scant 1 cup per serving
Ingredients
Preparation
Step 1
In a small shallow bowl, stir together the hot water and dried mushrooms. Set aside.
Step 2
In a stockpot or large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and carrot for about 5 minutes, or until beginning to soften, stirring occasionally.
Step 3
Stir in the fresh mushrooms and thyme. Cook for 5 minutes.
Step 4
Increase the heat to high. Stir in the water, broth, barley, and pepper. Bring to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 12 minutes, or until the barley is tender.
Step 5
Just before the barley is ready, put the dried mushrooms in a sieve. Rinse thoroughly and drain. Chop the mushrooms. Stir the mushrooms and salt into the pot.
Step 6
In a small bowl, whisk together the milk and flour until the flour is dissolved. Stir into the soup. Increase the heat to medium high and bring to a boil, 1 to 2 minutes. Reduce the heat and simmer for at least 2 minutes. Stir in the sherry.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 66
Step 9
Total Fat: 1.0g
Step 10
Saturated: 0.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 0.5g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 104mg
Step 16
Carbohydrates: 12g
Step 17
Fiber: 2g
Step 18
Sugars: 2g
Step 19
Protein: 4g
Step 20
Dietary Exchanges
Step 21
1/2 Starch
Step 22
1 Vegetable
