Mushroom Barley Soup

Ingredients

• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces fresh mushrooms, sliced (such as cremini or button)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups vegetable or chicken broth
• 3/4 cup pearl barley, rinsed
• 2 carrots, diced
• 2 stalks celery, diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional)

Directions

1. Soak 1 ounce of dried porcini mushrooms in 1 cup of hot water for 30 minutes. This step allows the mushrooms to rehydrate and infuse the soaking liquid with rich flavor.
2. While the porcini mushrooms are soaking, dice 1 large onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic. Slice 8 ounces of fresh mushrooms, such as cremini or button mushrooms.
3. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
4. Strain the soaked porcini mushrooms, reserving the liquid. Chop the rehydrated porcini and add them to the pot along with the sliced fresh mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
5. Stir in 1 cup of rinsed pearl barley, ensuring it is well coated with the vegetable and mushroom mixture.
6. Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Add 6 cups of vegetable broth and the reserved porcini soaking liquid, being careful to avoid any sediment that may have settled at the bottom.
7. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the barley is tender and the flavors have melded together.
8. Season the soup with salt and pepper to taste. Stir in 1 tablespoon of fresh thyme leaves and 2 tablespoons of chopped fresh parsley for a burst of freshness. If the soup is too thick, add more broth or water to reach the desired consistency.
9. Ladle the mushroom barley soup into bowls. For an extra touch, garnish with a dollop of sour cream and a sprinkle of additional fresh herbs. Serve hot and enjoy.

Additional notes

• Store leftover mushroom barley soup in an airtight container in the refrigerator for up to 5 days. To reheat, place the soup in a saucepan over medium heat, stirring occasionally until heated through. For a larger batch, consider freezing portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Experiment with different types of mushrooms to vary the flavor profile of the soup. Try using cremini, shiitake, or oyster mushrooms for a unique twist. Additionally, for a vegetarian version, substitute vegetable broth for the chicken broth. To add more protein, include cooked chicken or tofu.
• Serve mushroom barley soup as a standalone meal or pair it with a side salad for a complete dining experience. For a more filling meal, accompany the soup with crusty bread or a sandwich. Garnish with fresh herbs like parsley or dill to enhance the visual appeal and flavor.