Mushroom Barley Soup
Elizabeth Johnson
ingredients
- 2 T olive oil
- 2 onions, finely chopped
- 1 leek, white and green parts only, cleaned and coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 14 lb fresh shiitake mushrooms, sliced
- 1/2 lb fresh white button mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 c pearl barley
- 8 c chicken stock
- 1 oz dried porcini or morel mushrooms
- 2 c boiling water
- 2 T finely chopped parsley
directions
- 1
In a large soup pot, heat olive oil. Add onions and leak and saute for 3-5 minutes or until softened. Add celery, carrots and shiitake and white mushrooms and saute for 3-5 minutes longer or until slightly softened. Add garlic and saute another minute. Add the barley and stock and bring to a boil. Cover, reduce heat to medium and simmer for about 1 1/2 hours, or until barley is tender but not mushy.
- 2
Meanwhile, soak the dried mushrooms in the boiling water for 30 minutes. Drain, reserving the soaking liquid. Squeeze the mushrooms dry and cut them into 1/4 inch cubes. Set aside, strain the reserved liquid through a fine mesh strainer to remove any grit.
- 3
When the barley is cooked, add 1/2 c of he strained liquid to the soup (discard the rest) along with the dried mushrooms and parsley and simmer for 5 minutes more. Taste for seasoning.
- 4
Serve immediately.
- 5
Can be prepared up to 3 days ahead through step 3, covered and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust seasonings when you reheat the frozen soup.
Source: Maureen Olander
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