Weekly Recipe: Mushroom-Barley Soup

Mushroom-Barley Soup
Serves 8
2 Points

1 1/2 cups boiling water
1 ounce dried shiitake mushrooms (about 2/3 cups)
1 Tbsp olive oil
2 cups finely chopped onion
1 (12oz) package pre-sliced button mushrooms
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup uncooked pearl barley
2 garlic cloves, minced
5 1/2 cups fat-free, less-sodium chicken broth
3 Tbsp minced fresh chives

Pour boiling water over shiitake mushrooms; let stand 10 minutes. Drain mushrooms, reserving liquid. Remove and discard stems, and slice mushrooms. Set aside.

Heat oil in a Dutch oven over medium heat 1 minute. Add onion; cook 9 minutes, stirring often. Add button mushrooms, salt, and pepper. Cook 5 minutes, stirring often. Add barley, garlic, and shiitake mushrooms. Cook 2 minutes, stirring constantly. Add chicken broth and reserved mushroom soaking liquid, discarding sediment, if necessary. Cover and bring to a boil. Reduce heat to medium-low; simmer 30 minutes or until barley is tender. Sprinkle with chives.

Per serving: 108 cal, 2g fat (0.3g sat fat), 3.3g fiber, 545mg sodium