Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 1 cup pearl barley, rinsed; 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 pound mixed mushrooms (cremini, shiitake, button), sliced; 1 ounce dried porcini mushrooms, soaked in 1 cup hot water; 2 bay leaves; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 8 cups vegetable or chicken broth; 2 tablespoons soy sauce; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the dried mushrooms

Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain through a coffee filter or fine mesh sieve, reserving the liquid. Chop the rehydrated mushrooms and set aside.
Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Cook the fresh mushrooms

Add the sliced fresh mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
Add barley and liquids

Stir in the pearl barley, rehydrated porcini mushrooms, bay leaves, and thyme. Pour in the mushroom soaking liquid (being careful to leave any grit behind), broth, and soy sauce. Bring to a boil, then reduce heat to low.
Simmer the soup

Cover and simmer for 35-40 minutes, or until the barley is tender but still slightly chewy. Stir occasionally to prevent the barley from sticking to the bottom of the pot.
Finish and serve

Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley. Ladle into bowls and serve hot with crusty bread if desired.

Mushroom Barley Soup

Ingredients

Instructions

Nutritional Information