Mushroom-Barley Soup
From luisascatering 12 years ago
Ingredients
- 1 oz. dried porcini mushrooms shopping list
- ¼ cup olive oil shopping list
- 4 cloves garlic, finely chopped shopping list
- 2 ribs celery, finely chopped shopping list
- 2 medium carrots, finely chopped shopping list
- 1 large yellow onion, finely chopped shopping list
- 1 lb. white button mushrooms, thinly sliced (or any mix you like) shopping list
- 8 cups beef stock shopping list
- ½ cup pearl barley shopping list
- 2 tsp. thyme leaves shopping list
- fresh lemon juice, to taste shopping list
- soy sauce, to taste shopping list
- sea salt and freshly ground black pepper, to taste shopping list
- ⅓ cup finely chopped parsley shopping list
How to make it
- Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
- Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice, soy and season with salt and pepper. Garnish with parsley.
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