Recipe: Wild mushroom and barley soup

Ingredients

• 2 ounces assorted dried mushrooms, such as morel, porcini, shiitake, black trumpet and chanterelies
• 2 cups warm water
• 3 tablespoons unsalted butter or olive oil
• 1 cup pearled barley
• 1 rib celery, diced
• 1 leek, white part only, split lengthwise, rinsed, sliced
• 1 onion, diced
• 1 carrot, peeled, diced
• 1 turnip, peeled, diced
• 2 cloves garlic, finely chopped
• Salt
• 6 sage leaves, finely chopped, stems reserved for herb sachet
• 3/4 pound fresh mushrooms, cleaned, quatered
• 3-1/2 quarts low-sodium vegetable or chicken broth
• Herb sachet, see note
• Freshly ground white pepper

Preparation

1. Soak dried mushrooms in bowl with 2 cups hot water. Let stand at least 30 minutes. Carefully rinse off any remaining grit from mushrooms. Discard soaking water. Wrap mushrooms in paper towel and gently squeeze out excess water.
2. Melt 1 tablespoon of the butter or oil in a small skillet over medium heat. Add barley; cook, stirring regularly, until grains are fragrant and lightly colored, about 5 minutes. Remove from heat.
3. Melt remaining 2 tablespoons butter or oil in stockpot or large casserole over medium heat. Add celery, leek, onion, carrot, turnip and garlic. Season with salt; cook, stirring, until vegetables soften but do not color; 10 minutes. Add sage leaves and fresh and rehydrated mushrooms; season with salt. Cook just until mushrooms release their moisture. Stir in 3 quarts of the broth; add herb sachet and barley. heat to boil; reduce heat to simmer. Cook until barley is tender, about 1 hour, 10 minutes. If soup isn't soupy enough, heat remaining 2 cups broth to boil; stir into pot. Season to taste.

Note:

Nutrition information per serving:

Calories: 180	Fat: 6 g	Saturated fat: 2.2g
% calories from fat: 25	Cholesterol: 9 mg	Sodium: 1035 mg
Carbohydrates: 29 g	Protein: 8 g	Fiber: 6 g