Mushroom Barley Soup II

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the porcini in 3 cups very hot water.
  • Put the olive oil in a deep skillet or medium saucepan over high heat.
  • When hot, add the fresh mushrooms and carrots and cook, stirring occasionally, until they begin to brown.
  • Add the barley and continue to cook, stirring frequently, until it begins to brown, 5-10 minutes.
  • Sprinkle with a little salt and plenty of pepper and turn off the heat.
  • When the porcini are soft, strain them through a strainer and reserve the soaking liquid.
  • Sort through and discard hard bits, if any, then coarsely chop the mushrooms.
  • Turn the heat to med-high, add the porcini to the pot, and cook, stirring, for about a minute.
  • Add the bay leaf, the mushroom soaking water, and the stock.
  • Bring to a boil, then lower the heat to simmer the soup; cover and cook until the barley is very tender, 20-30 minutes.
  • Add the soy sauce, then taste, adjust the seasoning, and serve.
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