Mushroom-Barley Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	55g / 1.9oz	Diced carrots
1		Onion - diced
3/4 lb	340g / 11oz	Fresh shiitake mushrooms - thinly sliced
2		Garlic cloves - minced
8 cups	1896ml	Vegetable stock or water
2 tablespoons	30ml	Soy sauce
1/3 cup	78ml	Pearl barley
1 tablespoon	15ml	Dry Sherry
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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. Leftover soup can be kept in the refrigerator for several days, or it can be frozen.

This recipe yields 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.

Source:
The Los Angeles Times, 02-20-2002

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