Mushroom And Barley Soup Food

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

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

Steps:

• Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
• Heat the 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 several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
• Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
• Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

VERY EASY MUSHROOM BARLEY SOUP

Ingredients:

• ¼ cup olive oil
• 1 cup chopped onion
• ¾ cup diced carrots
• ½ cup chopped celery
• 1 teaspoon minced garlic
• 1 pound sliced fresh mushrooms
• 6 cups chicken broth
• ¾ cup barley
• salt and pepper to taste

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.