Mushroom Barley Soup
1/2 cup raw pearled barley
6 1/2 cups low-sodium chicken stock, vegetable stock (or water)
1/2 teaspoon salt
3 or 4 tablespoons tamari (a type of soy sauce)
3 or 4 tablespoons dry sherry
3 tablespoons butter
4 cloves minced garlic
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
Freshly ground black pepper, to taste
In a soup pot, bring 1 1/2 cups of stock to a boil. Stir in barley, cover with a lid and reduce heat to low. Simmer until barley is tender, about 35 minutes. (Note: If you soak the barley over night in a cup of water or stock, you can reduce cooking time to around 15 minutes.)
Add the remaining stock, tamari and sherry.
Saute the onions and garlic in butter over medium heat. When they soften, add mushrooms and 1/2 teaspoon salt. When all is tender, add to the barley–making sure to include all of the liquid in the pan.
Generously sprinkle with black pepper and simmer for 20 minutes, covered, over the lowest possible heat. Taste to adjust seasonings. Serve hot.
Per my calculations: Per serving – Calories: 214, Total Fat: 9.2g, Sat. Fat: 5.6g, Carb: 34.4g, Fiber: 4.2g, Protein: 4.3g