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MUSHROOM BARLEY SOUP




Source of Recipe


America's Everyday Diabetes Cookbook


List of Ingredients




- 1 cup boiling water
- 1 package (1/2 oz) dried wild mushrooms, such as porcini
- 2 tablespoons margarine or butter, divided
- 3 onions, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cracked black peppercorns
- 1-1/2 pounds button mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups low-sodium beef stock
- 1 cup water
- 1 bay leaf
- 1/4 cup low-sodium soya sauce
- Finely chopped green onions or parsley (optional)



Recipe



In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.

In a skillet, over medium heat, melt 1 tablespoon butter. Add onions and cook until soft. Add garlic, optional salt and pepper and cook for 1 minute. Transfer mixture to slow cooker stoneware. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid. Add dried mushrooms, toss to combine and cook for 1 minute. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions or parsley, if using.