mushroom barley soup (recipe)

[Guest guest]

i made this soup the other night and loved it.

 

mushroom barley soup

 

1/3 cup dried mushrooms, such as porcini

1 cup hot water

2 tablespoons oil

1 medium onion, diced

1 medium carrot, diced

3 cloves garlic, minced

1/2 pound white mushrooms, washed, trimmed, and

coarsely chopped

1/2 pound shiitake, cremini, portobella, or other

mushrooms, washed, trimmed, and coarsely chopped

1/2 cup pearled barley

6 cups vegetable broth

salt and black pepper

 

cover the dried mushrooms with the hot water and set

aside for 20 minutes. drain, reserving the liquid,

and finely chop the mushrooms.

 

heat the oil in a heavy bottomed pot. saute the onion

and carrot in the oil over medium heat until the onion

begins to color. add the garlic and saute for 30

seconds. add the fresh mushrooms and saute for about

5 minutes, until the mushrooms soften and begin to

release their liquid.

 

raise the heat, add the barley, and saute until it

begins to color slightly. add the broth, mushroom

soaking liquid, and reconstituted mushrooms. season

with salt and pepper and simmer for about 40 minutes,

until the barley is tender.

 

this soup can be refrigerated for up to 3 days and

frozen for a month. reheat to serve.

 

 

 

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