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Mushroom Barley Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1.1 oz dried porcini mushrooms
  • 1 cup boiling water
  • 2 tbsp olive oil
  • 2 medium celery stalks chopped
  • 2 medium carrots peeled and chopped
  • 1 medium yellow onion finely chopped
  • 3 cups assorted mushrooms shiitake, cremini, button, portobello, coarsely chopped
  • 8 cups beef broth
  • 1/2 cup pearl barley rinsed and drained
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh flat-leaf parsley minced

Instructions
 

  • Place dried porcini mushrooms in a small bowl and cover with boiling water, letting stand for 20 minutes or until softened.
  • Drain mushrooms, rinse well and finely chop. Set aside.
  • Heat olive oil in a large soup pot over medium heat. Add celery, carrots and onions. Stirring frequently, cook for 5 minutes until tender.
  • Add the 3 cups of fresh assorted mushrooms and cook for another 5 minutes until they begin to soften.
  • Add beef broth, barley, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until barley is tender.
  • Stir in minced parsley before serving.
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