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Prep Time: 60 Minutes Cook Time: 48 Minutes |
Ready In: 108 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. If not using homemade stock, be sure to purchase a low-sodium brand. Ingredients:
3 cups water |
1/2 cup pearl barley |
1/4 ounce dried porcini mushrooms |
1/2 cup boiling water |
2 tablespoons olive oil |
2 stalks celery, thinly sliced |
2 carrots, thinly sliced |
1 large onion, chopped |
12 ounces cremini mushrooms, thinly sliced |
2 sprigs fresh thyme |
6 cups vegetable stock or 6 cups beef stock |
2 tablespoons dry sherry |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 teaspoons red wine vinegar |
1/4 cup minced fresh flat-leaf parsley |
parmesan cheese, curls |
Directions:
1. In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
2. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
3. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
4. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
5. In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
6. Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
7. Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
8. Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
9. Taste and adjust seasoning with salt and pepper, if needed.
10. Ladle into heated bowls and garnish with parsley and cheese curls.
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