Polish Mushroom Barley Soup

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak porcini in 3 cups of very hot water.
  • Put olive oil in medium saucepan; turn heat to medium-high. Add shiitakes and carrots; cook, stirring occasionally until they begin to brown, about 10 minutes. Add barley and continue to cook, stirring frequently, until it begins to brown. Sprinkle with salt and pepper.
  • Remove porcini from liquid--do NOT discard the liquid. Sort thru and discard any hard bits. Add porcini to the pot. Cook, stirring for about 1 minute.
  • Add bay leaf, mushroom liquid, and 3 cups additional water (or stock). Bring to a boil, then lower heat to a simmer. Cook until barley is very tender, 20-30 minutes. Taste and add more salt if necessary, plus plenty of pepper.
  • Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary.
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