Prep: 20 minutes; Cook: 25 minutes.

Carol Prager

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Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine porcinis and 1 cup boiling water in a bowl; cover and let stand 20 minutes or until tender. Drain porcinis in a colander over a bowl, reserving liquid. Line a strainer with a paper towel, and pour porcini liquid through strainer; reserve liquid. Rinse porcinis thoroughly; finely chop.

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  • Heat oil in a large saucepan over medium heat. Add onion and fennel; cover and cook 5 minutes or until softened. Add creminis, garlic, oregano, salt, and pepper; cook 3 minutes or until creminis release moisture.

  • Stir broth, tomato, sherry, barley, chopped porcinis, and reserved porcini liquid into cremini mixture; bring to a boil. Reduce heat; simmer 10 to 12 minutes or until barley is tender. Divide soup evenly among 4 bowls.

Nutrition Facts

175 calories; fat 4g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 8g; carbohydrates 27g; fiber 6g; cholesterolmg; iron 2mg; sodium 553mg; calcium 38mg.