Asian Mushroom Barley and Vegetable Soup

Name: Asian Mushroom Barley and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 6 dried Chinese mushrooms; 2 leeks, finely sliced; 1 garlic clove, chopped; 1 teaspoon gingerroot, grated; 1 stalk celery, diced; 1 carrot, diced; 1 liter chicken stock or 1 liter vegetable stock; 1 tablespoon light soy sauce; 1/2 cup pearl barley

Submitted by Wendy's Kitchen

"Lovely rich filling soup - Asian flavours."

Download

Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

6 dried Chinese mushrooms
2 leeks, finely sliced
1 garlic clove, chopped
1 teaspoon gingerroot, grated
1 stalk celery, diced
1 carrot, diced
1 liter chicken stock or 1 liter vegetable stock
1 tablespoon light soy sauce
¹⁄₂ cup pearl barley

directions

Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
Drain but reserve the liquid.
Discard mushroom stems and thinly slice the cups.
Heat a small amount of oil in saucepan.
Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
Boil gently for 30 minutes until the barley is plump.