Mushroom Barley Soup

Be sure to have both freezer containers and labels on hand.

If your container supply is running low, once the soup is frozen, turn it out into a freezer-strength plastic bag and put back into the freezer.

Mushroom Barley Soup

Makes eight servings:
1 ounce (30 g) dried mushrooms (such as porcini)
1 1/2 cups (375 ml) boiling water
2 teaspoons (10 ml) vegetable oil
1 large onion,
chopped2 large celery stalks, diced
1 cup (250 ml) diced carrots
1 parsnip, diced
2 cups (500 ml) sliced button mushrooms (about 1/2 pound/ 500 g)
3/4 cup (175 ml) pearl barley
8 cups (2 L) low-salt beef, chicken or vegetable broth
Salt and freshly ground pepper

In a medium bowl, pour boiling water over dried mushrooms. Soak for 25 minutes.

Chop soaked mushrooms and set aside. Strain soaking liquid through a cheesecloth-lined strainer or a coffee filter and set aside the liquid.

Heat oil in a large stockpot over medium-high heat. Add onion and sauté until soft, about five to seven minutes. Add celery, carrots, parsnip and mushrooms and sauté another five minutes. Add barley, chicken or vegetable broth and reserved mushroom liquid.

Bring to a boil and simmer, covered and stirring occasionally, for about one hour, or until barley is tender. If a thicker soup is preferred, cook for an extra half-hour. Season to taste with salt and freshly ground pepper.

Per serving nutritional information:
Calories: 150
Protein: 10 grams
Fat: 2 grams
Carbohydrate: 24 grams
Dietary Fibre: 5 grams

Rosie Schwartz is a Toronto-based consulting dietitian and is author of the 10th anniversary edition of The Enlightened Eater