Four Mushroom Barley Soup
I love barley in my soup. Yes, that may sound weird coming from the same guy who would willingly eat a fried twinkie. However, barley is not only good for you, it can add such a dept of texture and flavor to soup. This recipe comes from Cholesterol Down, the new book by Dr. Janet Brill.
Yield: 10 servings
Heat 1.5 cups chicken broth. Add porcini and shiitake mushrooms to broth and soak, covered, until soft, about 30 minutes. Remove mushrooms from broth and chop into small pieces; set aside. Strain soaking liquid and set aside. Heat the oil in a large stockpot over medium heat. Add onions and shallots and cook until onions are translucent, about 5 minutes. Add the baby bella and button mushrooms and salt. Cook, stirring frequently, until mushrooms are tender, about 10 minutes. Add carrots and garlic, stir, and cook an additional minute. Add remaining chicken broth, porcini and shiitake soaking liquid, porcini and shiitake mushrooms, barley, bay leaf, and thyme. Bring to a boil, stir, and cover; reduce heat and simmer about 1 hour. Remove and discard bay leaf before serving. Sprinkle with shredded mozzarella cheese before serving, if desired.
Nutritional information per serving (1⁄10 of recipe, 351 grams or approximately 1.5 cups soup):