MUSHROOM-BARLEY SOUP

Mushroom-Barley Soup image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter
1 medium yellow onion, diced small
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper
10 ounces button mushrooms, trimmed and sliced
4 cups chicken or vegetable broth
1 ounce dried sliced shiitake mushrooms
1 cup quick-cooking barley

Steps:

In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

Nutrition Facts : Calories 201 g, Fat 5 g, Fiber 6 g, Protein 8 g, SaturatedFat 3 g