Mushroom Barley Soup

Mushroom Barley Soup
Photo by David Prince

Ingredients

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

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
    • 1 tablespoon fresh dill
    • 8 cups canned vegetable broth
    • 1/2 cup pearl barley
    • 2 tablespoons all purpose flour
    • 4 tablespoons butter
    • +4 other ingredients
  • Mushroom-Barley Soup
    • 1 parsnip
    • 1 1/4 cups pearl barley
    • 1 carrot
    • 1/3 cup dried shiitake mushrooms
    • 3 cups onions
    • 1 pound fresh mushrooms
    • +3 other ingredients
  • Mushroom-Barley Soup
    • 1 (12-ounce) package pre-sliced button mushrooms
    • 1 ounce dried shiitake mushrooms (about 2/3 cup)
    • 1/2 teaspoon freshly ground black pepper
    • +7 other ingredients
  • Mushroom Barley Soup
    • 1/2 teaspoon dried thyme
    • 1 cup pearl barley
    • 1/2 cup medium-dry Sherry
    • 2 pounds white mushrooms
    • 5 cups chicken broth
    • 5 cups water
    • +8 other ingredients


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