Mushroom Barley Soup

Several varieties of mushrooms are combined to provide a “meaty” texture and savory flavor to this rustic, vegetarian soup. Porcinis are a type of wild mushroom from Italy. They have an earthy, nutty flavor.  Originally from Asia, shiitake mushrooms are commonly used in stir-fries. Their tough stems should be removed before cooking. Oyster mushrooms have a lighter flavor and texture and pair well with fish and seafood. Criminis, known as “baby bellas”, add a meaty texture.

Mushrooms are low in calories and a source of minerals. Fresh mushrooms can be stored in the refrigerator up to one week. Prior to cooking, wipe with a damp cloth and rinse them- do not soak in water. All mushrooms should be cooked prior to eating.

Barley has a slight nutty flavor and provides soluble fiber. Hulled barley takes about 45 minutes to cook, so it works well in soups that are slow-simmered to develop the flavors. 

Serves:

• 8

Ingredients:

• ½ oz dried porcini mushrooms
• ½ oz dried shiitake mushrooms (or about ¾ cup fresh shiitake mushrooms)
• 2 Tbsp olive oil
• 1 yellow onion, diced
• 1/2 tsp salt
• ¾ lb mushrooms, sliced (such as crimini or oyster)
• 1 carrot, peeled and diced (about ½ cup)
• 1 celery stalk, sliced (about ½ cup)
• 2 cloves garlic, minced
• 1 tsp thyme, dried (or 1 Tbsp fresh)
• 1 bay leaf
• 6 cups vegetable broth (preferably low sodium)
• ½ cup pearl barley, uncooked
• ¼ tsp black pepper
• 2 cups kale, chopped
• 3 Tbsp fresh flat leaf parsley, chopped
• Grated parmesan cheese (optional)

Instructions:

1. In a 2-quart saucepan, bring 4 cups of water to a boil, then add the dried mushrooms. Turn off the heat, cover and let soak for about 20 minutes. Strain the mushrooms through a fine-mesh sieve over a bowl to remove the sediment. Remove and discard the stems. Finely chop the mushroom caps and set aside.
2. In a soup pot, heat the olive oil over medium-high heat. Add the onions. Stir and cook for about 4 minutes. Add the fresh mushrooms, carrots, celery and 1/4 tsp salt. Stir and cook until the vegetables are tender, 5-6 minutes. Add the garlic, thyme and bay leaf; stir to combine.
3. Add ½ cup of broth to deglaze the pot. Stir until the liquid is reduced by half, about 3 minutes. Add the soaked dried mushrooms, remaining vegetable broth, barley, 1/4 tsp salt and black pepper.
4. Bring to a boil, reduce heat and simmer for 25 minutes; add the kale. Simmer for 15 minutes longer, or until the barley is tender. To serve, garnish with parsley and parmesan cheese, if desired.

Source:

Fast Food, Good Food by Andrew Weil, MD