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Creamy Porcini-Barley Soup

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  1 Hour 15 Minutes
  4 servings, about 1 3/4 cups each
This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. We stir in just a bit of reduced-fat sour cream at the end -- hold the heavy cream.

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.
1/2 cup  pearl barley
4 1/2 cups  mushroom broth or reduced-sodium chicken broth divided
1 ounce  dried porcini mushrooms
2 cups  boiling water
2 teaspoons  butter
1 tablespoon  extra-virgin olive
1 cup  minced shallots (about 4 medium)
8 cups  sliced white mushrooms (about 20 ounces)
2 stalks  celery finely chopped
1 tablespoon  minced fresh sage or 1 teaspoon dried
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2 tablespoons  all-purpose flour
1 cup  dry-to-medium sherry
1/2 cup  reduced-fat sour cream
1/4 cup  minced fresh chives
Creamy Porcini-Barley Soup Recipe at
Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.

Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.

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 have released their juices and started 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, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.

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 celery is tender and the soup has thickened, 18 to 22 minutes.

Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Soups
Nutrition Facts per Serving
Yield:   4 servings, about 1 3/4 cups each
Calories: 288
Fat. Total: 10g
Protein: 12g
Carbohydrates, Total: 28g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 22mg
Sodium: 498mg
% Cal. from Fat: 31%
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