Hearty double mushroom and barley soup

8 Servings

Ingredients

Quantity Ingredient
1 cup Pearl barley
4 tablespoons Becel
2 tablespoons Canola oil
1 large Onion; coarsely diced
1 tablespoon Sugar
1½ pounds Mushrooms; thinly sliced
6 larges Carrots; diced
1 ounce Dried mushrooms; * see note
1 teaspoon Salt
½ teaspoon Coarsely ground pepper
8 cups Chicken stock; or beef
6 tablespoons Fresh dill; snipped
3 tablespoons Lemon juice
1 cup Nonfat sour cream
2 tablespoons Fresh chives; snipped

Directions

Place barley in a bowl and cover with simmering water for 30 mins. and drain. In a lage soup pot , heat butter and oil over med/high heat. Add the onion and saute for 5-6 mins. until translucent. Add the sugar and saute 2 mins. to carmelize slightly. Add the fresh mushrooms and carrots and sute 8-10 mins. longer, stirring until the mushrroms are slightly golden. Add the soaked dried mushrooms with their soaking liquid, the drained barley, salt, pepper and stock. Bring the mixture to a simmer, add 4 tablespoons of dill, partially cover the pot and simmer over med/low heat for 1½ hours.

Add the lemon juice, stir in the remaining dill and taste. Correct seasoning if needed. Simmer 5 mins. Ladle into deep soup bowls. Top each serving with a dollop of sour cream and a sprinkling of chives. Pass the pepper grinder.

NOTES : * soak dried mushrooms in warm water for 30 mins. then snip with scissors.

Recipe by: The Easy Gourmet/Safeway Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Mar 16, 1998

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