Mushroom-Barley Soup
Source of Recipe
"The 30-Minute Kosher Cook" (William Morrow, $22).
Recipe Introduction
Leftover soup can be kept in the refrigerator for several days, or it can be frozen.
Active Work Time: 20 minutes
Total Preparation Time: 1 hour, 5 minutes
List of Ingredients
2 tablespoons olive oil
1/2 cup diced celery
1/2 cup diced carrots
1 onion, diced
3/4 pound fresh shiitake mushrooms, thinly sliced
2 cloves garlic, minced
8 cups vegetable stock or water
2 tablespoons soy sauce
1/3 cup pearl barley
1 tablespoon dry Sherry
Salt
Freshly ground pepper
Recipe
Heat the olive oil in a large heavy pot over medium-high heat. Cook the celery and carrots, stirring occasionally, until slightly softened, 5 minutes. Add the onion and cook until softened, 5 minutes more. Add the mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes.
Add the stock, soy sauce, barley and Sherry. Reduce the heat to low, cover partially, and simmer gently for 45 minutes. Add additional water as needed. Season with salt and pepper to taste. To serve, ladle into heated soup bowls.
4 to 6 servings. Each of 6 servings: 85 calories; 400 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 3 grams protein; 1.92 grams fiber.
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