• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Potato-Barley Soup with Wild Mushrooms

  • Recipe Submitted by on

Category: Potatoes, Vegetables

 Ingredients List

  • 2 c Vegetable stock
  • 2 c Diced and peeled red
  • -potatoes
  • 1 c Pearled barley
  • 2 c Sliced onions
  • 6 c Sliced domestic and wild
  • -mushrooms; (such as
  • -chanterelles)
  • 2 tb Minced garlic
  • 2 ts Minced fresh basil
  • 2 tb Minced fresh parsley
  • Salt and pepper

 Directions

(The oil in the original recipe was deleted and the revised recipe tested.)

Serves 8.

A more elegant version of the soup uses wild mushrooms. Thin the soup with
more stock if desired.

In large Dutch oven over medium-high heat, combine stock, potatoes and
barley and bring to boil. Lower heat and simmer, uncovered, 25 minutes
until potatoes are soft. Transfer to large bowl, leaving 1/2 cup liquid in
pot.

Bring to simmer. Add onions and cook 5 minutes, stirring frequently. Add
mushrooms and garlic and cook 10 minutes until mushrooms exude moisture.
Return reserved barley-potato mixture to pot. Add basil and parsley and
bring to boil. Lower heat. Cover and cook 15 minutes until flavors blend.
Add salt and pepper to taste.

Nutrition information per serving: Calories 160, Carbohydrates 34 g,
Protein 5 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 9
mg, Calcium 30 mg, Dietary fiber 6 g, Diabetic exchanges per serving: 2
bread/ starch exch.,

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