Mushroom Barley Soup
photo by Pneuma
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 16 ounces button mushrooms
- 4 ounces shiitake mushrooms (dried)
- 4 ounces cremini mushrooms (dried)
- 4 ounces 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 carrot (finely diced)
- 1⁄4 cup celery (finely diced)
- 1 tablespoon garlic (minced)
- 3⁄4 cup onion (finely diced)
directions
- Chunk 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 absorb 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 minutes add button mushrooms and brown slightly.
- Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bay leaf and thyme. Cover and cook over low heat for 1 hours 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 occasionally and add wine cook for 10 minutes 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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Reviews
-
Delicious mushroom fiesta galore soup! It's different from the usual milky cream of mushroom soup but nevertheless it never said it's supposed to be creamy and it's also a barley soup. I didn't have porcini so I just doubled the shitake and added more button mushrooms. It can be an appetizer and at the same time, it can also be a meal on its own since it already has barley in it which is filling. I love the blend of flavors with the shitake and red wine being more prominent and of course, as suggested, served it with red wine. Thanks for sharing this healthy and tasty dish, V! Made for Veggie Swap.
RECIPE SUBMITTED BY
Ravenseyes
Belcamp, Maryland
I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is!
I love to read recipes and than experiment...make them mine...with my flare.
For if its wworth doing do it right!