Mushroom-Barley Soup

Eating healthy is important for you and your baby. Looking for a little inspiration? Try this Mushroom-Barley Soup!

Ingredients

1 1/2 ounce dried mushrooms (porcini, shiitake, cremini or a combination)

2 tablespoons olive oil

1 1/4 pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped

1 medium carrot, peeled and sliced (about 1 1/2 cup)

1 medium leek, white part only, washed well and chopped (about 1 cup)

2 ribs celery, chopped (about 1 1/2 cup)

1 1/2 cups pearl barley

4 cups low-sodium vegetable or chicken broth

1 teaspoon dried rosemary, chopped

1 teaspoon salt

1 1/4 teaspoon black pepper

1 tablespoon balsamic vinegar

Directions

Bring 2 cups water to a boil, add dried mushrooms, remove from heat and set aside. Heat olive oil in a large saucepan over medium heat. Add fresh mushrooms, carrot, leek and celery; cook for 5 minutes, stirring occasionally, until vegetables are softened. Add barley and cook for an additional 3 minutes.

Strain dried mushrooms, saving the soaking liquid; cut into bite-size pieces. Add mushrooms, soaking liquid, broth, rosemary, salt and pepper to pot. Bring to a boil, reduce heat and simmer, uncovered, until barley is tender, about 20 minutes. Stir in balsamic vinegar.