Recipe

Mushroom Barley Soup Recipe

Add Step-by-Step Photos	Ellbeecee / All my dishes 11 months, 2 weeks ago An easy mushroom barley soup that can be adapted well. Freezes very well. Prep:15m Cook:45m Servings:8	Ellbeecee
	mushroom barley easy

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Ingredients

1 packet dried mushrooms (variety)

5-6 sundried tomatoes (optional)

boiling water

1 med onion, chopped

2-3 garlic cloves, minced

2 tbsp olive oil

8 oz button mushrooms, sliced or chopped

8 oz other mushrooms (porcini, shitake, or other) sliced or chopped

32 oz vegetable stock

3/4 C pearl barley

salt, pepper to taste

Directions

Place mushrooms, tomatoes in heat proof bowl, cover with boiling water, set aside for at least 30 minutes

Heat oil in soup pot

Add onions and garlic, cook until onions are translucent

Add chopped or sliced mushrooms, cook until liquid has come from mushrooms and reduced, stirring often

Drain dried mushrooms and tomatoes, reserving liquid

Chop reconstituted mushrooms and tomatoes, add to soup pot

Add mushroom/tomato liquid

Add stock

Add barley

Bring to boil, reduce to a simmer and cook approximately 45 minutes or until barley is cooked.

Additional spices can be added as desired. I have also added chunks of browned stew meat or used beef stock instead of vegetable stock. You could also add other vegetables or (I imagine) tofu early in the cooking process, I imagine. This freezes really well, and could also be done in the crock pot.

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Comments

annieamie 11 months, 2 weeks ago said:
Thanks for this recipe! It sounds delicious. I love a good mushroom barley soup anytime of the year and will enjoy making your recipe.

pointsevenout 8 months, 2 weeks ago said:
Good soup. Took the advice and added cubed meat.

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