Low Fat Mushroom Barley Soup
Low Fat Mushroom Barley Soup recipe
Yield
4 servingsPrep
45 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms
dried |
|
| 1 ½ | cups |
water
hot |
|
| 2 | tablespoons |
butter
|
|
| 1 | small |
onions
minced |
|
| ¼ | cup |
pearl barley
fine |
|
| 6 | cups |
chicken broth
fat free |
|
|
black pepper
freshly ground |
*
|
||
| 2 | small |
potatoes
peeled and diced |
|
| 2 | whole |
carrots
peeled and diced |
*
|
|
dill weed
|
*
|
||
|
sour cream
nonfat |
*
|
||
| 1 | whole |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms
dried |
|
| 355 | ml |
water
hot |
|
| 3E+1 | ml |
butter
|
|
| 1 | small |
onions
minced |
|
| 59 | ml |
pearl barley
fine |
|
| 1.4 | l |
chicken broth
fat free |
|
| 0 |
black pepper
freshly ground |
*
|
|
| 2 | small |
potatoes
peeled and diced |
|
| 2 | whole |
carrots
peeled and diced |
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
sour cream
nonfat |
*
|
| 1 | whole |
bay leaves
|
*
|
Directions
Soak mushrooms in hot water for 20 to 30 minutes. Strain through a fine sieve. reserving the liquid. Chop the mushrooms and set aside.
In a sauce pan sauté the onion in butter until soft, add the chopped mushrooms, carrot, barley, reserved mushroom liquid, chicken stock and pepper. Cover and simmer for 1½ hours. Add potatoes and bay leaf. Cover and let simmer 30 minutes.
Discard the bay leaf and stir in the sour cream (eyeball it). Reheat soup but do not let it boil -- garnish with a pinch of dill weed before serving.
