Healthy mushroom soup

healthy low calorie low fat mushroom pearl barley soup

N/A

Serves 4-6

Source

Ingredients

30g dried porcini mushrooms

1½ tbsp olive oil

20g unsalted butter

250g mushrooms , roughly chopped

1 medium carrot , peeled and finely diced

1 celery stick , finely diced

200g pearl barley

800ml chicken, beef or veal stock

small bunch of dill , leaves chopped

soured cream and crusty bread, to serve

Method

Cover the porcini mushrooms with 750ml boiling water and leave to soak.

Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.

Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.