Mushroom Barley Soup
- 2 tablespoons olive oil
- 1 onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3/4 pound fresh shiitake mushrooms thinly sliced
- 2 garlic cloves minced
- 6 cups vegetable stock
- 2 tablespoons soy sauce
- 1/4 cup pearl barley
- 2 tablespoons minced fresh thyme
- 1 tablespoon dry Sherry
- Salt to taste
- Freshly-ground black pepper to taste
Heat oil in large heavy pot over medium-high heat and saute onion, celery and carrots, stirring occasionally, until tender, about 10 minutes.
Add mushrooms and garlic and cook, uncovered, stirring occasionally, until lightly browned, about 5 minutes. Add stock, soy sauce, barley, thyme and Sherry.
Reduce heat to low, cover partially and simmer gently 45 minutes. Season with salt and pepper to taste.
To serve, ladle into heated soup bowls.
This recipe yields 6 servings.
Each serving: 225 calories; 1,411 mg sodium; 0 cholesterol; 7 grams fat; 36 grams carbohydrates; 6 grams protein; 2.56 grams fiber.