#TLT Tasty Lunch Tuesday!! Try this yummy soup to warm up your bump!! START TO FINISH: 48 min PREP:…

#TLT Tasty Lunch Tuesday!! Try this yummy soup to warm up your bump!!

START TO FINISH: 48 min

PREP: 20 minutes

COOK: 28 minutes

Ingredients:

1 ½ ounce dried mushrooms (porcini, shiitake, cremini or a combination)

2 tablespoons olive oil

1 ¼ pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped

1 medium carrot, peeled and sliced (about 1 ½ cup)

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

2 ribs celery, chopped (about 1 ½ cup)

1 ½ cups pearl barley

4 cups low-sodium vegetable or chicken broth

1 teaspoon dried rosemary, chopped

1 teaspoon salt

1 ¼ 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.