Creamy Porcini Barley Soup
From mystic_river1 16 years ago
- 60 minutes to make
- Serves 4
This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. stir in just a bit of reduced-fat sour cream at the end—hold the heavy cream.Eating Well Magazine
Ingredients
- 1/2 cup pearl barley shopping list
- 4 1/2 cups mushroom broth or reduced-sodium chicken broth, divided shopping list
- 1 ounce dried porcini mushrooms shopping list
- 2 cups boiling water shopping list
- 2 teaspoons butter shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 cup minced shallots (about 4 medium) shopping list
- 8 cups sliced white mushrooms (about 20 ounces) shopping list
- 2 stalks celery, finely chopped shopping list
- 1 tablespoon minced fresh sage or 1 teaspoon dried shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 cup dry-to-medium sherry shopping list
- 1/2 cup reduced-fat sour cream shopping list
- 1/4 cup minced fresh chives shopping list
How to make it
- Combine barley and 1 1/2 cups broth in a small saucepan.
- Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
- Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes.
- Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it.
- Reserve the soaking liquid.
- Transfer the mushrooms to a cutting board and finely chop.
- Heat butter and oil in a Dutch oven over medium-high heat.
- Add shallots and cook, stirring often, until softened, about 2 minutes.
- Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes.
- Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes.
- Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute.
- Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
- Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
- Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes.
- Stir in sour cream until incorporated.
- Garnish with chives.
People Who Like This Dish 4
- orangeskipper Redding, CA
- 2114ronaldk Vancouver, WA
- uhannigan PA
- cheryilyn Salem, OR
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Good recipe!
orangeskipper
in Redding loved it
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this sounds so good
cheryilyn
in Salem loved it
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