Wild Mushroom and Barley Soup
- Reviews 18
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 liter water or 4 1⁄4 cups water
- 30 g dried mushrooms or 1 1⁄2 ounces dried mushrooms, any variety
- 1 tablespoon butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 1⁄4 cup sherry wine
- 1⁄2 liter beef stock (1/2 liter is 51 ounces) or 1⁄2 liter vegetable stock or 1⁄2 liter chicken stock
- 1 cup pearl barley
- 2 teaspoons thyme, chopped
Directions
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.
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