Mushroom Barley Soup

Name: Mushroom Barley Soup
Yield: Makes 8 cups (2 l); 6 first-course servings
Ingredients: 1 tablespoon coarsely chopped celery leaves; 3 medium cloves garlic, smashed, peeled, and minced; 4 teaspoons kosher salt; ¼ cup (15 g) coarsely chopped dill; Freshly ground black pepper, to taste; ½ ounce (15 g) dried porcini mushrooms (cèpes); 1 medium carrot, peeled and cut into ¼-inch (.5-cm) dice; 1 cup (225 g) pearl barley; 1 tablespoon (15 g) unsalted butter; 2 small ribs celery, peeled and cut into ¼-inch (.5-cm) dice; ¼ pound (120 g) white mushrooms, trimmed, wiped clean, and thinly sliced; 1 small onion, minced; 8 cups (2 l) water or Mushroom Broth

Preparation info

Makes 8 cups 2 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Barley is an ancient grain. This is a vegetarian barley soup—no stock. Barley swells a lot as it sits. If not using the soup right away, use a third less barley. For a richer soup, use mushroom broth to replace the water in this recipe.

Ingredients

8 cups (2 l) water or Mushroom Broth
½ ounce (<

Starter
Vegetarian
Soup

Method

In a small saucepan, bring 1 cup (250 ml) water or mushroom broth to a boil. Pour it over the dried mushrooms. Soak for 15 minutes. Remove the mushrooms from the water and squeeze out the excess liquid. St