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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well I made my mushroom barley soup and we all enjoyed some true comfort soup - I was going to take a photo - but it was gone before I could - enjoy Ingredients:
16 oz button mushrooms |
4 oz shitake mushrooms (dried) |
4 oz crimini mushrooms (dried) |
4 oz porcini mushrooms (dried) |
2 cups boiling water |
1 sprig thyme (fresh) |
1 bay leaf |
1 cup barley |
8 cups vegetable stock (beef stock may be used also) |
1 cup red wine |
1/4 cup carrots (finely diced) |
1/4 cup celery (finely diced) |
1 tbsp garlic (minced) |
3/4 cup onion (finely diced) |
Directions:
1. Chunck chop your fresh button mushrooms.
2. In a food processor place your dried mushrooms and pulse until you acquire a small chop look - make sure to sweep up all the powder that has come up the sides of the processor - place in a bowl cover with 2 cups boiling water allow 30 minutes for mushrooms to resorb water. Cover bowl with plastic wrap and place a small plate on top to push down the mushrooms.
3. In a medium pot add 1 tbsp extra virgin olive oil - come to medium high heat - add onions, garlic, celery, carrot and sweat for 5 to 10 mins. add button mushrooms and brown slightly.
4. Add your soaking mushrooms, water and all. Add barley cover with vegetable stock, add bayleaf and thyme. Cover and cook over low heat for 1 hr. Check for fluid levels - if it appears you need more fluids add a cup of water. Season with salt and pepper to your taste (I use kosher salt and 1 tsp fresh ground pepper).
5. Stir occassionally and add wine cook for 10 mins after adding wine. Serve with a nice side salad - thick slice of bread and a glass of the red wine.....Enjoy
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