Hearty Double Mushroom and Barley Soup

Title:
Hearty Double Mushroom and Barley Soup

Yield:
8 Servings

Categories:
Easy
gourme,
Mushrooms,
Soups,
M.c.




Ingredients:





     1 c  Pearl barley


     4 tb Becel


     2 tb Canola oil


     1 lg Onion; coarsely diced


     1 tb Sugar


 1 1/2 lb Mushrooms; thinly sliced


     6 lg Carrots; diced


     1 oz Dried mushrooms; * see note


     1 ts Salt


   1/2 ts Coarsely ground pepper


     8 c  Chicken stock; or beef


     6 tb Fresh dill; snipped


     3 tb Lemon juice


     1 c  Nonfat sour cream


     2 tb Fresh chives; snipped






 Place barley in a bowl and cover with simmering water for 30 mins. and


 drain. In a lage soup pot , heat butter and oil over med/high heat. Add the


 onion and saute for 5-6 mins. until translucent. Add the sugar and saute 2


 mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute


 8-10 mins. longer, stirring until the mushrroms are slightly golden. Add


 the soaked dried mushrooms with their soaking liquid, the drained barley,


 salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of


 dill, partially cover the pot and simmer over med/low heat for 1 1/2 hours.


 Add the lemon juice, stir in the remaining dill and taste. Correct


 seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each


 serving with a dollop of sour cream and a sprinkling of chives. Pass the


 pepper grinder.


 


 NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with


 scissors.


 Recipe by: The Easy Gourmet/Safeway


 


 Posted to MC-Recipe Digest by Carol & Bob Floyd 
on


 Mar 16, 1998