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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
 
 
Mazola®
 
 
Ingredients
 
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)
 
 
 
 
Instructions
 

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
Valeur nutritive

Per Serving / Par portion
 
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Protein / Protéins   mg
 
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Potassium   mg
 
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Iron / Fer   mg
 
 

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