Recipe(tried): Four-Mushroom Barley Soup

After a recent blood test that showed my cholesterol to be elevated, I bought the book, Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol in 4 Weeks -- Without Prescription Drugs by Janet Brill. There are some great recipes in it and this is one that we especially enjoyed.

FOUR-MUSHROOM BARLEY SOUP
Yield: 10 servings

9 cups reduced-sodium chicken broth, divided use
1/2 oz. dried porcini mushrooms
1/2 oz. dried shiitake mushrooms
1/4 cup canola oil
1 large onion, chopped
2 medium shallots, finely chopped
1 (8 oz.) package baby bella or cremini mushrooms, stemmed, cleaned, and quartered
1 (12 oz.) package white button mushrooms, stemmed, cleaned, and quartered
1 tsp. kosher salt
2 carrots, peeled and chopped into small pieces
3 garlic cloves, minced
1 cup whole-grained barley
1 bay leaf
1/4 tsp. dried thyme
Shredded part-skim mozzarella cheese, optional

Heat 1 1/2 cups chicken broth. Add porcini and shiitake mushrooms to broth and soak, covered, until soft, about 30 minutes. Remove mushrooms from broth and chop into small pieces; set aside. Strain soaking liquid and set aside.

Heat the oil in a large stockpot over medium heat. Add onions and shallots and cook until onions are translucent, about 5 minutes.

Add the baby bella and button mushrooms and salt. Cook, stirring frequently, until mushrooms are tender, about 10 minutes.

Add carrots and garlic, stir, and cook an additional minute. Add remaining chicken broth, porcini and shiitake soaking liquid, porcini and shiitake mushrooms, barley, bay leaf, and thyme. Bring to a boil, stir, and cover; reduce heat and simmer about 1 hour.

Remove and discard bay leaf before serving. Sprinkle with shredded mozzarella chese before serving, if desired.

Per serving: (1 1/2 cups soup) Calories: 157, Fat: 6 g, Cholesterol: 0 mg, Sodium: 744 mg, Carbohydrate: 20 g, Fiber: 5 g, Sugars: 2 g, Protein: 7 g