Creamy Mushroom and Barley Soup


Not just plain old mushroom soup - this one has barley, which makes it a hearty meal.

-- Serves
SKILL LEVEL 9 1-1/2 cup servings
3/4 cup very hot water
1/2 to 1 ounce dried porcini mushrooms
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 medium onion, minced
1 to 2 medium carrots, diced
16 to 20 ounces sliced fresh mushrooms
1-1/4 teaspoons fresh thyme, lightly crushed
5 cups water
2 cups chicken broth
1 cup barley
Pepper, to taste
2 teaspoons snipped fresh parsley
1/2 teaspoon salt
3/4 cup milk
3 tablespoons all-purpose flour
1 to 2 tablespoons dry sherry (optional)

Combine the hot water and dried mushrooms in a small bowl; set aside.

Heat a 4-quart stockpot over high heat. Add oil and swirl to coat the bottom of pot. Put onions and carrots in pot and cook for about 5 minutes, or until vegetables start to soften, stirring occasionally. Stir in fresh mushrooms and thyme; cook for 5 minutes.

Stir in 5 cups water, broth, barley, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

Drain dried mushrooms and add soaking liquid to pot. Chop mushrooms, then stir into pot along with parsley and salt. 
Combine milk and flour in a jar with a tight-fitting lid. Cover and shake until completely blended. Add to soup; bring to a boil. Reduce heat and simmer for at least 2 minutes. Stir in sherry.

Total Time
Cook Time 25 minutes
Nutrition Facts
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