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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Trader Joe's now sells 10 minute grains, Barley being one of them (Farro and Bulgar the other 2) That was the inspiration for this soup. You can use chicken stock instead of beef if you prefer a lighter soup. Read more ... Ingredients:
1 oz. dried porcini mushrooms |
1/4 cup olive oil |
4 cloves garlic, finely chopped |
2 ribs celery, finely chopped |
2 medium carrots, finely chopped |
1 large yellow onion, finely chopped |
1 lb. white button mushrooms, thinly sliced (or any mix you like) |
8 cups beef stock |
1/2 cup pearl barley |
2 tsp. thyme leaves |
fresh lemon juice, to taste |
soy sauce, to taste |
sea salt and freshly ground black pepper, to taste |
⅓ cup finely chopped parsley |
Directions:
1. Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice, soy and season with salt and pepper. Garnish with parsley.
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