Mushroom Barley Soup Ii Recipe

Name: Mushroom Barley Soup Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms (about 1 cup); 2 tablespoons extra virgin olive oil; 1 lb fresh mushrooms, stemmed and roughly chopped (shiitake, cremini, portobello, or button); 3 medium carrots, sliced; 1 cup pearl barley; salt; fresh ground black pepper; 1 bay leaf; 3 cups mushroom stock; 1 tablespoon soy sauce

Servings: persons

1 ounce dried porcini mushrooms (about 1 cup)
2 tablespoons extra virgin olive oil
1 lb fresh mushrooms, stemmed and roughly chopped (shiitake, cremini, portobello, or button)
3 medium carrots, sliced
1 cup pearl barley
salt
fresh ground black pepper
1 bay leaf
3 cups mushroom stock
1 tablespoon soy sauce

1
Soak the porcini in 3 cups very hot water.
2
Put the olive oil in a deep skillet or medium saucepan over high heat.
3
When hot, add the fresh mushrooms and carrots and cook, stirring occasionally, until they begin to brown.
4
Add the barley and continue to cook, stirring frequently, until it begins to brown, 5-10 minutes.
5
Sprinkle with a little salt and plenty of pepper and turn off the heat.
6
When the porcini are soft, strain them through a strainer and reserve the soaking liquid.
7
Sort through and discard hard bits, if any, then coarsely chop the mushrooms.
8
Turn the heat to med-high, add the porcini to the pot, and cook, stirring, for about a minute.
9
Add the bay leaf, the mushroom soaking water, and the stock.
10
Bring to a boil, then lower the heat to simmer the soup; cover and cook until the barley is very tender, 20-30 minutes.
11
Add the soy sauce, then taste, adjust the seasoning, and serve.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 10 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms (about 1 cup), 2 tablespoons extra virgin olive oil, 1 lb fresh mushrooms, stemmed and roughly chopped (shiitake, cremini, portobello, or button), 3 medium carrots, sliced, and more.

Yes, Mushroom Barley Soup Ii 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 Ii

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