Asian Mushroom Barley and Vegetable Soup

Submitted by Wendy's Kitchen

"Lovely rich filling soup - Asian flavours."

 

• 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

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

Reviews

[Yaffa]

Delicious with a lovely asian taste. My family loved it! Thanks for sharing.