Your Daily Dish: Mushroom Barley Soup
Did your ancestors bring recipes from the old country that “by accident” omitted the main ingredient? A beloved relative of ours was famous for her meatless meatballs, fruit-free cherry cake, and, of course, her impeccable mushroom-less mushroom barley soup. We’ve done little to improve her genius. We just added an ingredient.
1 (1.1oz/30g) package dried porcini mushrooms
1 cup boiling water
2 tbsp olive oil
2 medium celery stalks, chopped
2 medium carrots, peeled and chopped
1 medium yellow onion, finely chopped
3 cups assorted mushrooms (shiitake, cremini, button, portobello), coarsely chopped
8 cups beef broth
1/2 cup pearl barley, rinsed and drained
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp minced fresh flat-leaf parsley
1) Place dried porcini mushrooms in a small bowl and cover with boiling water, letting stand for 20 minutes or until softened. Drain mushrooms, rinse well and finely chop. Set aside.
2) Heat olive oil in a large soup pot over medium heat. Add celery, carrots and onions. Stirring frequently, cook for 5 minutes until tender. Add the 3 cups of fresh assorted mushrooms and cook for another 5 minutes until they begin to brown and release their liquid. Raise heat to high and add broth, chopped porcini mushrooms, barley, thyme, basil, salt and pepper. Bring to a boil. Reduce heat to low, cover partially and simmer for 1 hour, until barley is tender. Stir in fresh parsley and serve.
Bite Me Bit: “All mushrooms are edible – once.”-Author Unknown
Mad for mushrooms? Get more of your favorite fungi with these Wild Mushroom, Mint & Parmesan Crostini.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.