Prep 15 mins
Cook 40 mins
This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread.
- 29.58 ml olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 340.19 g button mushroom, sliced
- 56.69 g dried porcini mushrooms
- 236.59 ml quick-cooking barley
- 236.59 ml fresh ripe tomatoes, seeded and chopped
- 1419.54 ml chicken stock
- 9.90 ml dried dill
- 0.59 ml cayenne pepper
- 4.92 ml salt, to taste
- fresh ground black pepper
- 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).
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!
This is truly an adult soup. I followed chia's lead and used 1 cup of the mushroom soaking liquid. I did increase the garlic just because I love garlic. Also, instead of the dill, I used fresh basil because that is what I had on hand. Thank you for posting this hearty and warming soup.
simple and delicious. this makes a thick soup with wonderful flavors. i used fresh thyme instead of dill, and used 1 cup of the mushroom soaking liquid.otherwise i followed the recipe. very enjoyable.