Ingredients
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½ cup pearl barley
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4 1/2 cups reduced-sodium chicken broth, or mushroom broth (see Shopping Tip), divided
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1 ounce dried porcini mushrooms
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2 cups boiling water
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2 teaspoons butter
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1 tablespoon extra-virgin olive oil
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1 cup minced shallots, (about 4 medium)
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8 cups sliced white mushrooms, (about 20 ounces)
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2 stalks celery, finely chopped
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1 tablespoon minced fresh sage, or 1 teaspoon dried
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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2 tablespoons all-purpose flour
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1 cup dry sherry, (see Ingredient Note)
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½ cup reduced-fat sour cream
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¼ cup minced fresh chives
Directions
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Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat. Cover, reduce heat to low and simmer until tender, 30 to 35 minutes.
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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.
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Heat butter and oil in a Dutch oven 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 the 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.
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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 to 22 minutes.
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Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes more. Stir in sour cream until incorporated. Garnish with chives.
Tips
Make Ahead Tip: Prepare soup through Step 4. Cover and refrigerate the soup and cooked barley separately for up to 3 days. To serve, combine (Step 5) and reheat.
Shopping tip: Look for mushroom broth in aseptic containers in well-stocked supermarkets or natural-foods stores.
Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Nutrition Facts (per serving)
368 | Calories |
12g | Fat |
44g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1 3/4 cups | |
Calories 368 | |
% Daily Value * | |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 28% |
Total Sugars 5g | |
Protein 17g | 34% |
Total Fat 12g | 15% |
Saturated Fat 5g | 23% |
Cholesterol 17mg | 6% |
Vitamin A 885IU | 18% |
Vitamin C 9mg | 10% |
Folate 58mcg | 14% |
Sodium 437mg | 19% |
Calcium 92mg | 7% |
Iron 4mg | 23% |
Magnesium 58mg | 14% |
Potassium 1045mg | 22% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.