mushroom barley soup

shared by chela cea

Anaal and I lived together in a little green cottage in Athens, Ohio, while we studied for our Masters in International Affairs (2002-2004). We were both foodies and loved eating each others' recipes. She loved a mushroom barley soup with fresh dill that I made and asked me to make it a number of times. I remember she would use the word "tasty", when no one else I knew used that word to describe food. I can't find the original recipe, but this is the closest one I found to what I remember...


Mushroom Barley Soup Recipe

Ingredients


2 tablespoons butter or canola oil (I prefer the flavor butter imparts)
2 cups diced yellow onions
2 cups diced carrots
2 cups diced celery
1 cup chopped leeks (white and light green parts only)
1 pound fresh white button mushrooms, half sliced, and half diced
8 cups chicken broth (low sodium) or chicken stock
1 mushroom bouillion cube, dissolved in 2 cups boiling water
1 cup pearl barley
1 teaspoon kosher salt, or more to taste
freshly cracked black pepper to taste
1 tablespoon fresh chopped dill or 1 teaspoon dried dill leaves
2 tablespoons fresh Italian parsley leaves, chopped


Directions

  • In a large soup pot saute the onions, carrots, celery and leeks in the melted butter or oil over medium to medium high heat.

  • Saute for 10-12 minutes until the vegetables are soft and transparent, but not browned, adjusting heat as necessary.

  • Slice and add the mushrooms to the vegetables and cook for another 5-8 minutes.

  • Stir the mushroom bouillon cube into the 2 cups boiling water. Add this with the 8 cups of broth to the soup pot. Bring to a boil, and then reduce to a simmer.

  • Add the barley, dill, parsley, salt and pepper. Continue to simmer on low heat, with the pot partially covered, for one hour until the barley is tender.

  • Check for seasoning. Serve in big bowls with a bit of chopped dill or parsley on top, and a hunk of bread for dunking. It is even better the next day!


    Note: The soup will thicken as it sits because the barley tends to absorb the broth. When reheating you may want to adjust the consistency by adding a small amount of water. This soup also freezes well.


Shari CaneteComment