Mushroom and Barley Soup

by yvz
  • Yield:6 portions
  • Time:
    40 mins show details

Ingredients

  • 1½ cups
    boiling water
  • 1 ounce
    dried porcini mushrooms
  • 4 tablespoons
    (1/2 stick) unsalted butter
  • 1
    medium onion, diced
  • 2
    medium stalks celery, diced
  • 2
    medium carrots, peeled and diced
  • 1 teaspoon
    kosher salt
  • ¼ teaspoon
    freshly ground black pepper
  • ¾ cup
    pearled barley
  • 2 tablespoons
    all-purpose flour
  • 12 ounces
    cremini mushrooms, stems removed and cut into 1/4-inch-thick slices
  • 6 cups
    low-sodium vegetable broth
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Preparation

  1. Place the water and porcinis in a medium heatproof bowl; set aside to soak.

  2. 15 mins

    Melt the butter in a Dutch oven or large pot over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.

  3. 25 mins

    Add the flour, stir so it coats the barley and vegetables, and cook for 2 minutes. Add the porcini mushrooms and their soaking liquid (avoid any grit at the bottom of the bowl), cremini mushrooms, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.

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