Mushroom-Barley Soup

1. 1

   Put dried mushrooms and 4 cups hot water into medium bowl, cover, and set aside until mushrooms are hydrated, about 30 minutes.

2. 2

   Lift mushrooms from soaking liquid with a slotted spoon, transfer to a plate, and set aside.

3. 3

   Strain soaking liquid through a double layer of find cheesecloth or a paper coffee filter into another bowl and set aside.

4. 4

   Heat oil in a medium pot over medium heat.

5. 5

   Add celery, onions, and carrots and cook until onions are soft, 8-10 minutes.

6. 6

   Add fresh mushrooms, increase heat to medium-high, and cook, stirring often, until mushrooms begin to fry, 5-8 minutes.

7. 7

   Add hydrated mushrooms, strained soaking liquid, and 6 cups water and bring to a boil.

8. 8

   Add barley, reduce heat to medium, and simmer, stirring occasionally, until barley is soft, about 45 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    Add parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.