Mushroom Barley Soup
This is a thick, rich, luscious soup that’s also healthy! The dried porcinis and their liquid combined with beef broth and sherry make for a very complex and super flavorful broth. The fresh mushrooms, veggies and barley round out this bowl of deliciousness!
- 1/2 oz of dried porcini mushrooms
- 2 Tbs of butter
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 small carrots, chopped
- 3 cloves of garlic, chopped
- 10 oz of crimini, or button mushrooms, sliced
- 1 Tbs of flour
- 7 cups of beef broth
- 2 Tbs of sherry
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 1 scant cup of barley, not quick cooking
- 3-4 fresh thyme sprigs, optional
- 1/3 cup of fresh parsley, chopped
Soak the mushrooms for 30 minutes in just enough hot water to cover them, drain and reserve the water. (You should have about 1/2 cup) Then chop the mushrooms.Melt the butter in a soup pot over medium heat and saute the onion, celery and carrots for 3 minutes, then add the garlic and fresh mushrooms and cook for about 2 more minutes.
Turn the heat to low and add in the flour, stir and cook for a few minutes, turn the heat to high and add the beef broth, reserved porcini water and chopped porcinis, sherry, salt & pepper, barley and thyme if using.Simmer, covered for 1 hour or until the barley is tender. Fish out the thyme sprigs if you used them.Now, stir in the parsley, give it a taste and add salt if needed. Time to eat, serve with warm crusty bread!