Creamy Mushroom Barley Soup

Preparation

1. Step 1

   In a small shallow bowl, stir together the hot water and dried mushrooms. Set aside.

   Step 2

   In a stockpot or large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and carrot for about 5 minutes, or until beginning to soften, stirring occasionally.

   Step 3

   Stir in the fresh mushrooms and thyme. Cook for 5 minutes.

   Step 4

   Increase the heat to high. Stir in the water, broth, barley, and pepper. Bring to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 12 minutes, or until the barley is tender.

   Step 5

   Just before the barley is ready, put the dried mushrooms in a sieve. Rinse thoroughly and drain. Chop the mushrooms. Stir the mushrooms and salt into the pot.

   Step 6

   In a small bowl, whisk together the milk and flour until the flour is dissolved. Stir into the soup. Increase the heat to medium high and bring to a boil, 1 to 2 minutes. Reduce the heat and simmer for at least 2 minutes. Stir in the sherry.

2. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 66

   Step 9

   Total Fat: 1.0g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 0.5g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 104mg

   Step 16

   Carbohydrates: 12g

   Step 17

   Fiber: 2g

   Step 18

   Sugars: 2g

   Step 19

   Protein: 4g

   Step 20

   Dietary Exchanges

   Step 21

   1/2 Starch

   Step 22

   1 Vegetable