Mushroom Barley Soup
Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.
Yield: 4–6 servings
Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).
Ingredients
Ingredients
- 1 large yellow onion, peeled and chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 2 Tbsp minced thyme
- 2 tsp minced rosemary
- 2 bay leaves
- 5 cups low-sodium vegetable stock
- ½ ounce dried porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled
- 2 medium yukon gold potatoes, cubed
- 3 cups cooked barley
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- 1. Sauté the onion, carrots, celery, and cremini mushrooms in a large pot over medium heat for 10 minutes.
- 2. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- 3. Add the garlic, thyme, rosemary, and bay leaves and cook for another minute.
- 4. Add the vegetable stock, potatoes, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
- 5. Add the vegetable stock, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
- 6. Reduce the heat to medium-low and cook covered for about 20 minutes, until the mushrooms are cooked through.
- 7. Add the cooked barley and cook for another 10 minutes.
- 8. Season with salt and pepper.
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