Trying to eat healthy? Then try this.
MUSHROOM AND BARLEY SOUP
Serves: 4 to 6
▪ 1 1-ounce package dried porcini mushrooms
▪ 2 tablespoons olive oil
▪ 2 large shallots, finely chopped
▪ 2 garlic cloves, finely chopped
▪ 1 pound cremini mushrooms sliced
▪ 8 cups beef stock
▪ 4 sprigs fresh thyme or 1/2 teaspoon dried
▪ 1/2 cup barley, rinsed
▪ fine sea salt
▪ freshly ground black pepper
▪ 1/2 cup finely chopped parsley
Add dried mushrooms to a bowl and cover with 2 cups of boiling water. Soak, submerged with a small plate, for 20 minutes. Squeeze liquid from mushrooms and slice. Reserve liquid and strain.
Warm oil in a skillet set over medium-high heat. Add shallots and garlic; sauté until fragrant and translucent, about 2 minutes. Add mushrooms and cook until their liquid releases, about 5 minutes. Add beef stock, thyme, reserved mushroom liquid, and reconstituted porcini. Bring to a boil. Add barley and reduce to a simmer. Cook, partially covered, until barley is tender, about 35 to 40 minutes. Season with salt and pepper. Stir in chopped parsley before serving.
Sally’s Notes: If you’re trying to eat healthy, eat this. The next time I make it I’m going do it for “Meatless Mondays” and use vegetable stock instead of beef. I’v never used Dried mushrooms before and the smell is really intense. This makes a lot of soup so I froze half of it, which I do often with soups and chilis.