Soup of Two Mushrooms and Barley
"This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread."
photo by PaulaG
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
- 9.86 ml dried dill
- 0.61 ml cayenne pepper
- 4.92 ml salt, to taste
- fresh ground black pepper
directions
- 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).
- Serve.
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Reviews
-
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.
Tweaks
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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.
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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.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
