Mushroom Barley Soup
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 medium
Onion (diced)3 cloves
Garlic (minced)1 large
Carrot (peeled and diced)1 cup
Parsley (chopped fresh)1 tbsp
All-Purpose Flour3 cup
Barley (rinsed)2 tsps
Kosher SaltDirections:
1
Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water
2
Allow them to soak for 1 hour
3
Strain the mushrooms through a cheesecloth-lined sieve into a bowl
4
Reserve the liquid
5
Coarsely chop the mushrooms and set aside
6
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat
7
Add the onions and sauté until softened and translucent, about 8 minutes
8
Add the garlic and sauté until fragrant, about 2 minutes more
9
Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes
10
Stir in the fl our until well blended
11
Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water
12
Stir in the barley, salt, and pepper to taste
13
Bring the mixture to a boil, stirring frequently
14
Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes
15
If the soup is too thick, add a little more water
16
Adjust the seasoning with more salt and pepper if necessary
17
Sprinkle with the remaining parsley before serving
18
Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water
19
Allow them to soak for 1 hour
20
Strain the mushrooms through a cheesecloth-lined sieve into a bowl
21
Reserve the liquid
22
Coarsely chop the mushrooms and set aside
23
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat
24
Add the onions and sauté until softened and translucent, about 8 minutes
25
Add the garlic and sauté until fragrant, about 2 minutes more
26
Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes
27
Stir in the fl our until well blended
28
Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water
29
Stir in the barley, salt, and pepper to taste
30
Bring the mixture to a boil, stirring frequently
31
Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes
32
If the soup is too thick, add a little more water
33
Adjust the seasoning with more salt and pepper if necessary
34
Sprinkle with the remaining parsley before serving