Recipe

Mushroom Barley Soup Recipe

	Ravenseyes / All my dishes 1 year, 10 months ago We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well I made my mushroom barley soup and we all enjoy... More Prep:20m Cook:120m Servings:6	Ravenseyes
	comfort food

Does this look good? Yeah! / Nope

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Ingredients

16 oz button mushrooms

4 oz shitake mushrooms (dried)

4 oz crimini mushrooms (dried)

4 oz porcini mushrooms (dried)

2 cups boiling water

1 sprig thyme (fresh)

1 bay leaf

1 cup barley

8 cups vegetable stock (beef stock may be used also)

1 cup red wine

1/4 cup carrots (finely diced)

1/4 cup celery (finely diced)

1 tbsp garlic (minced)

3/4 cup onion (finely diced)

Directions

Chunck chop your fresh button mushrooms.

In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to resorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.

In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 mins. add button mushrooms and brown slightly.

Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bayleaf and thyme. Cover and cook over low heat for 1 hr. Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).

Stir occassionally and add wine cook for 10 mins after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine.....Enjoy

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