Mushroom and Barley Soup
On the culinary food tree barley sits at the base of the tree, being about the only grain that existed for several millennia prior to the cultivation of wheat, corn, oats and other more popular grains in the modern world. It is still quite popular in Asia and the Middle-East. The use of barley with wild mushrooms creates a rich, earthy flavor and texture that turns a soup into something worth serving as the featured item in a meal.
Ingredients
- 1 oz mushrooms porcini, dried
- 1/4 cup olive oil
- 8 cloves garlic finely chopped
- 2 celery ribs , finely chopped
- 2 carrots medium, finely chopped
- 1 yellow onion large, finely chopped
- 1 lb mushrooms white button, thinly sliced
- 1/4 cup sherry
- 8 cups beef stock
- 1/2 cup pearl barley
- 2 tsp thyme leaves
- 2 tbsp lemon juice fresh
- Kosher salt to taste
- black pepper freshly ground, to taste
- 1/3 cup parsley finely chopped
Instructions
- Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
- Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes.
- Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper.
- Garnish with parsley.
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