Mushroom barley soup
This soup is perfect for a night in on a cold day. Both fresh and dried mushrooms develop the deep woodsy flavour of this soup, and barley makes it a stick-to-your-ribs favourite in the winter months. If you're feeling decadent, swirl some light sour cream into each serving.
Preparation time 15 minutes plus 15 minutes soaking
Cooking time 1 hour 5 minutes
Serves 8
What you'll need
- 15 g (1/2 oz) dried mushrooms, preferably porcini
- 250 ml (1 c) hot water
- 20 ml (4 tsp) canola oil, divided
- 2 onions, chopped
- 3 large garlic cloves, minced
- 2 bay leaves
- 2 carrots, peeled and chopped
- 450 g (1 lb) potatoes (about 2), peeled and chopped
- 125 g (1/2 c) pearl barley
- 1.5 L (6 c) low-sodium beef broth or vegetable broth
- 450 g (1 3/4 c) white mushrooms, trimmed and quartered lengthwise
- 1 ml (1/4 tsp) ground black pepper
- 15 ml (1 tbsp) chopped fresh dill or parsley
- 10 ml (2 tsp) lemon juice
What to do
1. Soak the mushrooms in the hot water until plump, about 15 minutes. Pluck the mushrooms from the soaking water and chop. Strain the soaking water through a clean coffee filter to remove any grit.
2. Meanwhile, heat 10 millilitres (two teaspoons) of the oil in a large soup pot over medium heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook for one minute. Add the bay leaves, carrots, potatoes, barley, broth and reserved mushroom soaking liquid.
3. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer for 45 minutes. Heat the remaining 10 millilitres (two teaspoons) oil in a large skillet over medium heat. Add the white mushrooms and cook until they begin to give off their liquid, five to six minutes. Scrape into the soup pot along with the reserved chopped mushrooms and black pepper.
4. Simmer for 10 minutes. Stir in the dill and lemon juice just before serving.
Nutritional information per serving: 174 Calories, 4 g Fat (1 g Saturated Fat), 26 g Carbs, 9 g Protein, 5 g Fibre, 0 mg Chol, 73 mg Sodium, 46 mg Calcium
Curl up and enjoy this winter dish, but know that you are not required to wait for the cold to enjoy this meal.
