My Barley Mushroom Soup
Created by AcadiaTwo on January 21, 2014
- Servings: 12
- Prep Time: 15m
- Cook Time: 88m
- Recipe #11931
Ingredients
- 4 tablespoons butter
- 1 whole onion
- 1 pound shitaki mushrooms (caps sliced)
- 1 pound baby bella mushrooms (sliced)
- 12 cups water
- 8 beef bouillon cubes
- 1/4 cup sherry
- 1/2 tablespoon dill
- 1 cup dry pearl barley (rinsed)
- 2 tablespoons soy sauce
How to Make
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Step 1: Slice the onion and mircrowave it on a paper plate for 2.5 minutes.
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Step 2: In a heavy pot or dutch oven melt butter on medium.
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Step 3: Add bouillon cubes to one cup of boiling water (set asside to desolve).
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Step 4: Add onion to melted butter and saute for 10 minutes on medium low heat, stirring so they don't burn.
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Step 5: Add barley to onions stirring frequently for 3 minutes.
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Step 6: Add one cup of water and sherry to onions and barley.
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Step 7: Add mushrooms and saute until tender stirring frequently about 15 minutes.
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Step 8: Add remaining water and desolved bouillon liquid to mushrooms.
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Step 9: Add soy sauce and dill.
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Step 10: Bring to a boil, then reduce to simmer for 60 minutes, stirring every 15 minutes.
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Step 11: Enjoy!
Nutritional Facts
- Serving Size: 1 (361.1 g)
- Calories 145.2
- Total Fat - 6.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 18.4 mg
- Sodium - 434.6 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.9 g
- Sugars - 3.6 g
- Protein - 3.7 g
- Calcium - 32.5 mg
- Iron - 0.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg