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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Dried Mushroom and Barley Soup

Source: dLife

A mixture of mushrooms, carrots, celery, and barley give this very low fat soup filling and flavorful.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	110.2

Total Carbs	20.2 g

Dietary Fiber	4.2 g

Sugars	3.5 g

Total Fat	1.3 g

Saturated Fat	0.1 g

Unsaturated Fat	0.5 g

Potassium	275.4 mg

Protein	4.4 g

Sodium	322.1 mg

Dietary Exchanges 1.3 Fat, 1.6 Vegetables, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 oz dried porcini mushrooms 6.0
6 cup cold water 1.0
1 tsp vegetable oil 2.0
2 cup fresh chopped onion 2.0
2 each medium garlic cloves 1.0
1 cup fresh chopped celery 1.0
1 cup chopped carrots 3.0
3 cup fresh mushrooms 0.25
0 1/4 cup low sodium soy sauce 1.0
1 pinch ground thyme 0.25
0 1/4 tsp black pepper 0.5
0 1/2 cup barley, pearl 0.25
0 1/4 cup cooking sherry

Directions

In a saucepan, cover the dried mushrooms with 6 cups of boiling water. Simmer for 15 minutes. Remove from the heat and set aside for at least 15 minutes.
Meanwhile, warm the oil in a soup pot on low heat. Add the onions and garlic and cook for 5 minutes, stirring occasionally. Add the celery and carrots and cook for 5 minutes, stirring occasionally. Add the fresh mushrooms, increase the heat to medium, and cook, stirring continuously, for about 3 minutes, until the mushrooms begin to release their juices. Remove from the heat and set aside.
Drain the dried mushrooms, reserve the liquid and chop the mushrooms.
Add enough water to the stock to make 7 cups of liquid. Add the dried mushrooms, reserved liquid, soy sauce, thyme, pepper, barley, and sherry to the pot of vegetables. Bring to a boil, then reduce heat and cover for 45 minutes.