Healthy Dried Mushroom and Barley Soup
- Replies 0
Warm up with this hearty and healthy dried mushroom and barley soup—perfect for cozy nights!
Ingredients:
Image Credit: Food Network
Ingredients:
- 1 ounce dried porcini mushrooms (about 1 cup)
- 3 cups boiling water
- 2 tablespoons olive oil
- 2 medium carrots, finely diced
- 1 medium onion, diced
- 8 ounces cremini mushrooms, thinly sliced, optional
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1 cup pearl barley
- 4 cups low-sodium vegetable or mushroom broth
- 1/4 cup sour cream, for serving
- Chopped fresh parsley, for serving
- 4 slices hearty white or sourdough bread, for serving
- Soak the dried mushrooms in boiling water in a medium bowl for about 15 minutes, until soft and hydrated. Strain through a fine mesh sieve, reserving the liquid, and roughly chop the porcini mushrooms.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms (if using), 1/4 teaspoon salt, and a few cracks of pepper. Cook, stirring occasionally, for 8 to 10 minutes until vegetables are tender and mushrooms are golden brown.
- Add the garlic, 1 tablespoon vinegar, and tomato paste, then cook while scraping up any brown bits from the bottom. Sprinkle flour and thyme over the veggies, stirring until the flour dissolves and cooks through, about 1 minute. Stir in the barley, broth, reserved mushroom liquid, porcini, 1/2 teaspoon salt, and pepper. Bring to a boil, then reduce heat, cover slightly, and simmer for 30 to 35 minutes until barley is tender and soup thickens.
- Season with salt and pepper, stir in the remaining vinegar, and divide the soup into 4 bowls. Top with sour cream and parsley, and serve with a slice of bread for dipping.
