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Mushroom Barley SoupMushroom Barley Soup

Mushroom Barley Soup

A hearty, comforting and satisfying soup for chilly, rainy or snowy days. For a vegetarian version, substitute vegetable broth for the chicken broth.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Mushroom Barley Soup
Mushroom Barley Soup
0
Servings9
Cook Time35 Minutes
Ingredients
1 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil
1 cup chopped leeks
1 cup diced carrots
1 cup diced celery
1 tablespoon Minced Garlic
1 - 3.5 ounce-package shiitake mushrooms, stems removed, sliced
1 - 6-ounce package baby bella mushrooms, sliced
7 cups 1/3 less sodium chicken or vegetable broth
3/4 cup quick-cooking barley
1 bay leaf
3/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Directions
  1. Place dried porcini mushrooms in a small bowl; pour boiling water over mushrooms.
  2. Let stand for 20 minutes; strain liquid through a coffee filter and reserve.
  3. Meanwhile, in a Dutch oven, heat oil over medium-high heat.
  4. Saute leeks, carrots, celery, and garlic in oil until onions are translucent (about 3-5 minutes).
  5. Add rehydrated porcini, shiitake, and baby bella mushrooms.
  6. Continue sauteing until mushrooms have softened (about 5 minutes).
  7. Add broth, reserved mushroom liquid, barley, bay leaf, salt, and pepper.
  8. Bring to a boil; reduce heat and simmer for 20 minutes.
  9. Add thyme and rosemary and continue simmering for 5 minutes longer.
0 minutes
Prep Time
35 minutes
Cook Time
9
Servings

Directions

  1. Place dried porcini mushrooms in a small bowl; pour boiling water over mushrooms.
  2. Let stand for 20 minutes; strain liquid through a coffee filter and reserve.
  3. Meanwhile, in a Dutch oven, heat oil over medium-high heat.
  4. Saute leeks, carrots, celery, and garlic in oil until onions are translucent (about 3-5 minutes).
  5. Add rehydrated porcini, shiitake, and baby bella mushrooms.
  6. Continue sauteing until mushrooms have softened (about 5 minutes).
  7. Add broth, reserved mushroom liquid, barley, bay leaf, salt, and pepper.
  8. Bring to a boil; reduce heat and simmer for 20 minutes.
  9. Add thyme and rosemary and continue simmering for 5 minutes longer.