In a small bowl, soak the dried mushrooms in the boiling water for 20 minutes. Chop the mushrooms and reserve the liquid. Strain the liquid in a sieve and set aside.
Coat a heavy non-stick soup pot with cooking spray. Add the garlic, onion and celery. Cook, stirring often, until the onion is translucent and soft. Add the mushrooms, shitake mushrooms, soy sauce and sherry. Saute until most of the liquid has evaporated.
Add the broth, water, soaking liquid, barley carrots, thyme and rosemary. Bring to a simmer. Cover and simmer for one hour. Before serving, remove herb sprigs.
NOTE- The rosemary was too strong for me. I would put in less or eliminate it completely.
Originally Submitted
10/18/2010
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