Barley Soup with Porcinis and Dill
from Vegan Planet...I LOVE DILL AND MUSHROOMS.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tbs olive oil
- 6 shallots chopped
- 1 small carrot grated
- 1 cup pearl barley
- 1/2 cup dried porcini mushrooms soaked in 1 cup very hot water for 20 minutes
- 5 cups water or mushroom stock
- salt and freshley ground black pepper
- 1 tbs fresh dill minced (or 1 tsp dried)
- Carbohydrate 53.6000445694333 g
- Cholesterol 0 mg
- Fat 1.61114293859643 g
- Fiber 9.32876034444643 g
- Protein 7.44824094682786 g
- Saturated Fat 0.270427611441435 g
- Serving Size 1 1 Serving (142g)
- Sodium 23.0819762653954 mg
- Sugar 44.2712842249869 g
- Trans Fat 0.175029958935684 g
- Calories 250 calories
1.Remove the porcinis from the soaking liquid and strain the liquid. Thinly slice the porcinis and return to the strained liquid. Set aside. 2.Heat the olive oil in a large pot over medium heat. Add the shallots and carrot, cover, and cook, stirring a few times, until softened and lightly caramelized, about 10 minutes. Add the barley and water and bring to a boil. Season with salt and pepper to taste, reduce the heat to medium-low and simmer for 20 minutes. Ad the porcinis and their soaking liquid and half the dill. Cook until the barley is tender about 10 minutes. 3.Serve hot, garnished with the remaining dill.
