Mushroom barley soup
From ellbeecee 15 years ago
- 45 minutes to make
- Serves 8
An easy mushroom barley soup that can be adapted well. Freezes very well.
Ingredients
- 1 packet dried mushrooms (variety) shopping list
- 5-6 sundried tomatoes (optional) shopping list
- boiling water shopping list
- 1 med onion, chopped shopping list
- 2-3 garlic cloves, minced shopping list
- 2 tbsp olive oil shopping list
- 8 oz button mushrooms, sliced or chopped shopping list
- 8 oz other mushrooms (porcini, shitake, or other) sliced or chopped shopping list
- 32 oz vegetable stock shopping list
- 3/4 C pearl barley shopping list
- salt, pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 3
- reviews Anycity, Anystate
- purrson Grosse Ile, MI
- crazeecndn Edmonton, CA
- ellbeecee Tucson
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The Rating
Reviewed by 2 people-
Good soup. Took the advice and added cubed meat.
pointsevenout
in Athens loved it
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