ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP
Make and share this Asian Mushroom Barley and Vegetable Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 234.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 644.6, Carbohydrate 41.1, Fiber 6, Sugar 8.1, Protein 10.8
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kabugho shifah
[email protected]I'm glad I tried this soup. It was very flavorful and filling. I will definitely be making it again.
Uche Samuel
[email protected]This soup was delicious and easy to make. I would definitely make it again.
Sabir Iqbal
[email protected]This soup was a bit too salty for my taste. I would recommend using less salt next time.
Patty Clark
[email protected]I followed the recipe exactly and the soup turned out great! It was flavorful and hearty. I will definitely be making this soup again.
Bishowjit Sarkar
[email protected]This soup was just okay. The flavor was a bit bland and the barley was a bit too chewy. I probably won't make this soup again.
Benjamin Martin
[email protected]I've tried many mushroom barley soups, but this one is by far the best. The flavors are amazing and the soup is so hearty and filling. I will definitely be making this soup again and again.
Tmg Kanxa70
[email protected]This soup is delicious and easy to make. I love the combination of mushrooms, barley, and vegetables. It's the perfect soup for a cold winter day.
Ramesh Achhami
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The mushrooms were not overpowering and the barley was cooked perfectly. I would definitely make this soup again.
Tanya Lambert
[email protected]This was a great soup! The flavors were well-balanced and the barley was cooked perfectly. I would definitely make this soup again.
Riley Mckay
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love the fact that it's a healthy soup too.
Ujjal Kumar
[email protected]This soup is amazing! It's so flavorful and comforting. I love the combination of mushrooms, barley, and vegetables. It's the perfect soup for a cold winter day.
Okafor Kelechi
[email protected]This soup is delicious! I love the savory flavor of the mushrooms and the heartiness of the barley. It's also very easy to make. I will definitely be making this soup again.
wise nhlaka
[email protected]I made this soup for my family and they loved it! It's a great way to get your kids to eat their vegetables. I also like that it's a relatively healthy soup. It's not too heavy, but it's still filling.
Amy Mariusz
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of mushrooms, barley, and vegetables. It's a great way to warm up on a cold day. I've also made it in the summer and it's just as delicious.
Alen
[email protected]I'm not usually a fan of barley soup, but this recipe changed my mind. The mushrooms and vegetables added so much flavor, and the barley was cooked perfectly. I also loved the addition of the ginger and garlic. It really warmed me up on a cold winter
kalumba faisal
[email protected]This soup was an absolute delight! It was flavorful, hearty, and incredibly easy to make. I used a mix of shiitake, oyster, and cremini mushrooms, and the combination was perfect. The barley added a nice chewy texture, and the vegetables were cooked