Tonight's dinner is a NEW recipe I am trying.
Cream of mushroom soup with barley. Served with baked Tillapia and a side salad.
Not as easy to make as it sounds!
I have the barley and the mushrooms soaking now.
4 1/2 cups reduced sodium chicken broth
1/2 cup pearl barley
1oz dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 Tbsp extra virgin olive oil
1 cup minced shallots
8 cups sliced white mushrooms(fresh)
1 Tbsp minced fresh sage
1/2 tsp salt
1/2 tsp fresh ground pepper
2 Tbsp all-purpose flour
1 cup dry Sherry (NOT cooking SHerry as it has too much sodium, use real Dry Sherry)
1/2 cup fat free sour cream
top with fresh minced chives
#1- bring 1 1/2 cups broth to a boil and add the barley. Bring to a boil and then reduce to a simmer for 30 minutes or until barley is tender.
#2- while that is cooking boil the 2 cups water. Place dried mushrooms in a bowl and cover with boiling water. Allow to sit for 30 minutes.
Drain mushrooms saving the liquid. Dice the mushrooms on a cutting board.
#3- heat the butter and oil in a large dutch oven over medium heat. Add the shallots and cook stirring often until they are tender. (bout 2 minutes). add the white mushrooms and cook til tender and start to brown (8-10 minutes)
Add the minced porcini mushrooms, sage, salt & pepper. Continue cooking for about 3 more minutes, then slowly sprinkle the flour on the veggies. stir until the flour is well incorporated.Add the sherry and cook, stirring, until most of the sherry is evaporated.
Now add the soaking liquid and the remaining 3 cups of broth. Increase heat to high and bring to a boil. Reduce heat and simmer for 25-30 minutes.
#4- add the cooked barley and cook until heated through.
#5- Ladle into bowls and add a dollop of sour cream to the top and a sprinkle of chives.