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Double Mushroom Soup

8 cups bouillon
12 dried mushrooms, stems removed, broken in pieces
1 onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
pinch cayenne, or to taste
1/2 cup barley
2 medium red potatoes, cut in 1/2" cubes
1 8-ounce box mushrooms, quartered
1/2 cup chopped Italian parsley
2 tablespoons lemon juice, or to taste

Bring the bouillon to a boil in a large pot. Place the mushrooms in a small bowl and cover with 1 cup of the boiling bouillon; set aside to soak.

Add the onion, garlic, oregano, thyme, cayenne and barley potatoes to the pot and return to boiling. Reduce the heat and simmer for 30 minutes. Add the dried mushrooms and their soaking liquid, and the potatoes, and continue simmering until the barley and potatoes are tender. Add the fresh mushrooms and cook 10 minutes more. If you like a thick soup, puree briefly with the hand blender but leave lots of chunks. Stir in the parsley and lemon juice, adjust the seasonings and ladle into bowls.

6-8 servings

Note: Asian markets are a good source of inexpensive, tasty dried mushrooms. They can be added to soups and many other recipes.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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