+
0 (0)

Categories: Soups, Vegetarian

Mushroom Barley Soup

Sukkot is a Jewish holiday that offers thanks for the fall harvest of fruits, vegetables and grains. It is the custom to build an outdoor sukkah, which resembles the small huts that farmers lived in during the harvest season in ... Read more

Total time: 1 hour 15 minutes | Serves 6
Note: The technique of sauteing all the ingredients before adding the stock brings out the intense mushroom flavor of this robust soup.
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3/4 pound fresh shiitake mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 6 cups vegetable stock
  • 2 tablespoons soy sauce
  • 1/4 cup pearl barley
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon dry Sherry
  • Salt
  • Freshly ground pepper

Step 1Heat 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.

Step 2Add 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.

Each serving:
225 calories; 1,411 mg sodium; 0 cholesterol; 7 grams fat; 36 grams carbohydrates; 6 grams protein; 2.56 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Ajo blanco
Durty Nelly's seafood chowder
Seafood naeng myun
Pozole Estilo Jalisco (Jalisco-style pozole)