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 oil
- 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
Combine the 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, 30-35 minutes.
Meanwhile, combine the 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 the mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Heat the butter and oil in a Dutch oven over medium-high heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8-10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add the 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 the heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18-22 minutes.
Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in the sour cream until incorporated. Garnish with chives.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
288 calories; 10g total fat; 5g total saturated fat; 22mg cholesterol; 498mg sodium; 28g carbohydrates; 3g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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