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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An easy mushroom barley soup that can be adapted well. Freezes very well. Ingredients:
1 packet dried mushrooms (variety) |
5-6 sundried tomatoes (optional) |
boiling water |
1 med onion, chopped |
2-3 garlic cloves, minced |
2 tbsp olive oil |
8 oz button mushrooms, sliced or chopped |
8 oz other mushrooms (porcini, shitake, or other) sliced or chopped |
32 oz vegetable stock |
3/4 c pearl barley |
salt, pepper to taste |
Directions:
1. Place mushrooms, tomatoes in heat proof bowl, cover with boiling water, set aside for at least 30 minutes
2. Heat oil in soup pot
3. Add onions and garlic, cook until onions are translucent
4. Add chopped or sliced mushrooms, cook until liquid has come from mushrooms and reduced, stirring often
5. Drain dried mushrooms and tomatoes, reserving liquid
6. Chop reconstituted mushrooms and tomatoes, add to soup pot
7. Add mushroom/tomato liquid
8. Add stock
9. Add barley
10. Bring to boil, reduce to a simmer and cook approximately 45 minutes or until barley is cooked.
11. Additional spices can be added as desired. I have also added chunks of browned stew meat or used beef stock instead of vegetable stock. You could also add other vegetables or (I imagine) tofu early in the cooking process, I imagine. This freezes really well, and could also be done in the crock pot.
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