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cream of mushroom and barley soup

ginaroberts avatar
Recipe by
Gina Roberts
@ginaroberts
Kidder, MO

I pinched this from eatingwell.com. There are only 343 calories per serving and 7.5 WWP points! Enjoy!

yield 4 serving(s)
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients For cream of mushroom and barley soup

  • 1/2 c
    pearl barley, uncooked
  • 4 1/2 c
    low sodium chicken broth or mushroom broth, divided
  • 1 oz
    dried porcini mushrooms
  • 2 c
    boiling water
  • 2 tsp
    butter
  • 1 Tbsp
    extra-virgin olive oil
  • 1 c
    minced shallots, (about 4 medium)
  • 8 c
    sliced white mushrooms
  • 2 stalk
    celery, finely chopped
  • 1 Tbsp
    minced fresh sage, or 1 teaspoon dried
  • 1/2 tsp
    salt
  • 1/2 tsp
    freshly ground pepper
  • 2 Tbsp
    flour
  • 1 c
    dry sherry (not cooking sherry!)
  • 1/2 c
    low fat sour cream
  • 1/4 c
    minced fresh chives

How To Make cream of mushroom and barley soup

  • 1
    Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat, until tender, 30-35 minutes.
  • 2
    Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
  • 3
    Heat butter and oil in a dutch over over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they start to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, stirring, until most of the sherry has evaporated, about 1 minute.
  • 4
    Add the soaking liquid and the remaining 3 cups broth; increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup has thickened, 18-22 minutes.
  • 5
    Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated and garnish with chives.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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