Barley-Shiitake Mushroom Soup
Barley and Mushroom soup makes you feel filling, provides you with lot of goodness, and it also tastes delicious.
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mushrooms, shiitake
dry |
*
|
| 2 | large |
onions
yellow |
|
| 6 |
celery stalks
|
|
|
| 6 |
carrots
|
|
|
| 1 | package |
pearl barley
quick |
*
|
| 8 | cups |
water
|
|
| 2 | tablespoons |
poultry seasoning
|
*
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mushrooms, shiitake
dry |
*
|
| 2 | large |
onions
yellow |
|
| 6 | each |
celery stalks
|
|
| 6 | each |
carrots
|
|
| 1 | package |
pearl barley
quick |
*
|
| 1.9 | l |
water
|
|
| 3E+1 | ml |
poultry seasoning
|
*
|
| 5 | ml |
salt
or to taste |
|
Directions
Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and chicken seasoning in a large stock pot with the water.
When the mushrooms are soft, snip them into smaller pieces (approx. a square inch each) and drop them in the pot.
Bring the pot to a boil, turn down to simmer. Cook until the carrots just start to soften. Add barley and simmer for another 10 to 15 minutes.
Taste the broth occasionally while cooking, add salt to taste and more of chicken seasoning if needed.
