Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup quick-cooking barley; 7 cups water; 1/4 oz dried porcini (1/4 cup); 1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise; 1 tablespoon olive oil; 1 large onion, chopped; 2 celery ribs, cut into 1/3-inch dice; 2 carrots, chopped; 1/2 lb fresh shiitakes, stems discarded and caps thinly sliced; 2 tablespoons tomato paste; 2 tablespoons medium-dry Sherry; 1 3/4 cups low-sodium fat-free beef broth; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; Garnish: chopped fresh flat-leaf parsley

Servings: persons

1/3 cup quick-cooking barley
7 cups water
1/4 oz dried porcini (1/4 cup)
1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, cut into 1/3-inch dice
2 carrots, chopped
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
2 tablespoons tomato paste
2 tablespoons medium-dry Sherry
1 3/4 cups low-sodium fat-free beef broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Garnish: chopped fresh flat-leaf parsley

1
Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes.
2
Drain in a colander.
3
While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes.
4
Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid.
5
Rinse porcini to remove any grit, then coarsely chop.
6
Wash sliced leek in a bowl of water, then lift from water and drain in sieve.
7
Heat oil in cleaned pot over moderately high heat until hot but not smoking, then saute onion and celery, stirring occasionally, until golden, 6 to 8 minutes.
8
Add carrots, shiitakes, leek, and porcini and saute, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
9
Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil.
10
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes.
11
Season with salt and pepper.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup quick-cooking barley, 7 cups water, 1/4 oz dried porcini (1/4 cup), 1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise, and more.

Yes, Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Barley Soup

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