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Mushroom Barley Soup Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    lincolntoot ate it and said...
    Love this recipe - a definite keeper. 5 for me!
    Was this review helpful? Yes Flag
  • softgrey 16 years ago
    one of my favourite things..
    this is def a good recipe...
    will try and let you know how it turns out...

    x-softie
    Was this review helpful? Yes Flag

The Cook

ravenseyes Belcamp, USA 21017

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