Barley and Shitake Mushroom Soup

By á-30

Ingredients

• 1 1/2 c. boiling water
• 1/2 ounce dried shiitake mushrooms
• 12 ounces fresh shiitake mushrooms, stems removed, sliced
• 1 large onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 1/2 tsp. fresh thyme, chopped
• 1/4 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 1 T. olive oil
• 1 14 1/2 ounce can fat-free chicken broth
• 1/3 c. pearl barley, cooked per package directions

Preparation

Step 1

* Soften dried mushrooms by placing in hot water and letting stand for 1 hour. Drain and reserve liquid. Discard mushroom stems and thinly slice caps. Strain reserved liquid through paper towels to remove grit.

* In a large pot over medium-high heat, cook the next 7 ingredients in hot oil for 10 minutes, or until tender.

* Stir in broth, softened mushrooms, strained liquid, and 2 cups cold water. Bring to a boil. Reduce to low heat and simmer for 10 minutes. Stir in cooked barley and cook for an additional 10 minutes.