Asian Mushroom Barley and Vegetable Soup

Recipe by Wendys Kitchen
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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