Mushroom Barley Soup

Mushroom Barley Soup
Photo by David Prince

Ingredients

  • 2 tablespoons medium-dry Sherry
  • ¼ ounce dried porcini
  • ½ pound fresh shiitakes
  • fresh flat-leaf parsley
  • 2 celery ribs
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt
  • + 8 more ingredients
    • 1 large leek
    • 7 cups water
    • ¼ teaspoon freshly ground black pepper
    • 2 carrots
    • 1 large onion
    • 1/3 cup quick-cooking barley
    • 2 tablespoons tomato paste
    • 1 ¾ cups low-sodium fat-free beef broth

Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander. While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set ov...

View full recipe at Epicurious

Comments

Variations on Mushroom Barley Soup

  • Mushroom Barley Soup
    • 2 large carrots
    • 2 large celery stalks
    • 1/2 cup pearl barley
    • 1/4 cup fresh parsley
    • 1 onion
    • 1 pound mushrooms
    • 4 tablespoons butter
    • +2 other ingredients
  • Mushroom-Barley Soup
    • 3 tablespoons vegetable oil
    • 3 cups onions
    • 1 carrot
    • 1 1/4 cups pearl barley
    • 1/3 cup dried shiitake mushrooms
    • 2 celery stalks
    • +3 other ingredients
  • Mushroom-Barley Soup
    • 2 garlic cloves, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1 ounce dried shiitake mushrooms (about 2/3 cup)
    • 1 tablespoon olive oil
    • +6 other ingredients
  • Mushroom Barley Soup
    • 1/2 teaspoon dried rosemary
    • 1 tablespoon soy sauce
    • 6 garlic cloves
    • 1/2 teaspoon dried thyme
    • 1/2 cup medium-dry Sherry
    • 3 medium onions
    • +8 other ingredients


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