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Mushroom Barley Soup
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Mushroom Barley Soup

Course Soup

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 leek, thinly sliced and rinsed really well
  • 2 cloves garlic, chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 1 pound assorted mushrooms, cleaned and chopped (cremini, shiitake and/or porcini)
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ cup dried mushrooms reconstituted in 2 cups boiling water, save the water – lots of flavour there
  • 3 cups mushroom stock
  • 3 cups vegetable stock, low sodium
  • 1 cup pearl barley, uncooked
  • salt and pepper

Instructions

  • In a large pot cook onion and leek in a little oil. Add garlic when the onions and leeks have softened.
  • Add celery and carrots and cook for a few minutes.
  • Add mushrooms and sauté, stirring often until tender.
  • Add all the spices and stir well to coat the veggies.
  • Add reconstituted mushrooms, broth, water and barley.
  • Bring to a boil and reduce heat and cook for 25 minutes.
  • You may need to add more liquid as the barley soaks up a lot of it.
  • Season the soup with salt and pepper and serve.