Mushroom Barley Soup (Print Version)
# Ingredients:
01 -
3 quarts chicken or mushroom stock (low sodium okay).
02 -
1 1/4 cups pearl barley.
03 -
2 bay leaves.
04 -
6 dried shitake mushrooms.
05 -
1/4 cup extra virgin olive oil, divided.
06 -
1 large onion, chopped.
07 -
1 cup chopped celery, including leaves.
08 -
1 cup peeled and chopped carrots.
09 -
2 cloves crushed garlic.
10 -
1 pound white mushrooms, scrubbed and sliced.
11 -
Salt and pepper to taste.
# Instructions:
01 -
Bring stock to boil in large stockpot. Add barley and bay leaves, reduce to simmer uncovered.
02 -
Boil dried mushrooms in 3 cups water, remove from heat and soak 20 minutes. Strain liquid through coffee filter and reserve both mushrooms and liquid.
03 -
Sauté onion, celery, and carrots in 2 tbsp oil until caramelized. Add chopped soaked mushrooms and garlic, cook 2 minutes more.
04 -
Add mushroom liquid to vegetables, boil briefly. Add mixture to simmering soup.
05 -
In two batches, sear sliced mushrooms in remaining oil until golden brown. Add to soup.
06 -
Simmer uncovered for total 2 hours 15 minutes until barley is tender and soup is thick. Season with salt and pepper.
# Notes:
01 -
Can be made vegetarian with mushroom stock.
02 -
Traditional Jewish deli recipe.
03 -
Add water if soup becomes too thick.