Recipe by FlemishMinx
This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread.
Top Review by Sharon123
Simply delcious! I couldn't find porcini mushrooms so used an exotic mix of shitake, porcini, chantrelle, and oyster mushrooms. I also didn't have fresh tomatoes so used home canned ones. No celery, so used some leftover water chestnuts which gave a nice crunch. I will definately make this again, just wonderful. Thank you FlemishMinx!
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 3⁄4 lb button mushroom, sliced
- 2 ounces dried porcini mushrooms
- 1 cup quick-cooking barley
- 1 cup fresh ripe tomatoes, seeded and chopped
- 6 cups chicken stock
- 2⁄3 tablespoon dried dill
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon salt, to taste
- fresh ground black pepper
Directions See How It's Made
- Put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
- Heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
- Stir in barley and cook one minute.
- Add tomatoes, and stock.
- Bring to boil, then reduce heat and cover.
- Simmer 20 to 30 minutes, until the barley is tender.
- Stir in dill and cayenne pepper; season with salt and black pepper to taste (I find this requires a good deal of salt, but will depend on your stock).