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Mushroom Barley Soup

Cook Time 45 minutes
Servings 6
Author Gina

Ingredients

  • INGREDIENTS
  • 1 ounce dried porcini mushrooms soaked until soft in 1/2 cup hot water reserve water after soaking
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1 shallot chopped
  • 2 cloves garlic chopped
  • 2 ounces pancetta chopped
  • 1 pound cremini mushrooms chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1/4 cup dry sherry
  • 1/2 cup pearl barley
  • 4 cups chicken stock
  • 2 cups beef stock
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup minced fresh parsley

Instructions

  • INSTRUCTIONS
  • In a heavy stock pot add olive oil and saute pancetta until lightly browned.
  • Add onions, carrots, celery and shallot and saute until soft (about 10 minutes).
  • Add garlic and mushrooms and saute until mushrooms release some of their moisture.
  • Remove the rehydrated porcini from the liquid (reserving liquid), chop, and then add to the vegetables in the pot along with the barley and mix to combine.
  • Make a little space at the bottom of the pan and add the tomato paste, cooking for a minute or two to caramelize.
  • Add the soy sauce and sherry and simmer vigorously until almost all of the liquid has evaporated.
  • Then add the stocks and the reserved liquid from the mushrooms. Season with salt and pepper.
  • Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft. Add chopped parsley just before serving.