Mushroom Barley with Beef Broth

Mushroom Barley soup has the ring of an old European dish. This is a thick and comforting winter soup, hearty enough to make a meal, even though it is meatless. It is not, however, for vegetarians as part of its flavor comes from the use of beef broth. Don’t overdo the porcini… they have a strong flavor.

One box of barley is likely to last for years as most recipes call for relatively small amounts. For this problem, the box may prove helpful, with recipes for pilaf, but barley can always be added to vegetable soups in place of rice or in addition to other starches.

If you prefer a smoother consistency, you can take one cup and puree it, which will give the rest a thicker appearance.

Ingredients                                                   

1/3 cup dried porcini mushrooms

1 Tbsp vegetable oil

1 Tbsp butter

1 medium onion, chopped

1 medium carrot, chopped

2 garlic cloves, chopped

1 lb. cremini mushrooms, cleaned and finely chopped

½ cup pearl barley

6 cups beef broth

2 Tbsp dry sherry

1 Tbsp soy sauce

1 Tbsp wine vinegar

Directions

1. Soak dried mushrooms in 1 cup warm water.
2. Heat oil and butter in soup pot.
3. Cook onions, carrots, and garlic until onions are wilted.
4. Add fresh mushrooms and cook stirring for 10 minutes.
5. Increase heat and add barley. Cook until it begins to take on color.
6. Add broth, soy sauce, and sherry.
7. Strain liquid from porcini mushrooms. Chop mushrooms and add to pot along with strained liquid.
8. Cook on low heat until barley is tender, about 40 minutes.
9. Add vinegar.