Junior's Deli Mushroom Barley Soup

Prep time: 10 minutes
Cook time: 2 hours 15 minutes

Serves 4 to 6

The Los Angeles Times adapted this recipe from a popular
menu item at Junior's Deli in West Los Angeles.

Ingredients:

1/2 cup dried mushrooms, preferably shiitake or porcini
1 cup boiling water
3/4 cup peeled and diced carrot
3/4 cup diced onion
1/2 cup diced celery
1 cup pearl barley
4 cups water, more if needed
4 cups beef or chicken broth, more if needed
Salt and pepper

Instructions:

In a large, heavy-bottom saucepan or small pot, soak the
dried mushrooms in the boiling water until hydrated, about
15 minutes.

Stir in the carrot, onion, celery and barley, along with the
water and broth. Bring the liquid to a simmer over high
heat. Reduce the heat to a gentle simmer, loosely cover and
continue to cook for about 2 hours, until the barley is
tender and the flavors are developed. Add additional water
or broth to the soup to thin as desired, and season to taste
with salt and pepper.

This makes about 1 quart of soup.

Per serving, based on 6: 153 calories; 6g protein; 31 grams
carb.; 7 grams fiber; 1 gram fat (0 sat.); 0 chol.; 2g
sugar; 543 mg sodium.

Source: Sacramento Bee newspaper, Mar 23, 2011