Mushroom Barley Soup

1. 1

   Step 1

   • a.Rehydrate Dried Mushrooms
   • b.Place the dried porcini mushrooms in a heatproof bowl and cover with 2 cups of boiling water.
   • c.Let them soak for 20-30 minutes until they are soft and pliable.
   • d.Lift the mushrooms out of the liquid, squeezing any excess water back into the bowl. Coarsely chop the rehydrated mushrooms.
   • e.Carefully pour the soaking liquid into a separate container, leaving behind any grit at the bottom. Set both aside.
2. 2

   Step 2

   • a.Sauté the Mirepoix
   • b.Heat the olive oil in a large pot or Dutch oven over medium heat.
   • c.Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
3. 3

   Step 3

   • a.Cook the Mushrooms
   • b.Increase the heat to medium-high. Add the sliced cremini mushrooms and the chopped rehydrated porcini to the pot.
   • c.Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown and caramelize. Don't overcrowd the pan; cook in batches if necessary.
   • d.Add the minced garlic and cook for another minute until fragrant.
4. 4

   Step 4

   • a.Simmer the Soup
   • b.Stir in the rinsed pearl barley, vegetable broth, the reserved mushroom soaking liquid, tamari, dried thyme, and the bay leaf.
   • c.Bring the soup to a boil, then reduce the heat to low.
   • d.Cover the pot and let it simmer gently for 50-60 minutes, or until the barley is tender and chewy.
5. 5

   Step 5

   • a.Finish and Serve
   • b.Remove the pot from the heat and discard the bay leaf.
   • c.Stir in the salt, freshly ground black pepper, chopped fresh parsley, and fresh dill.
   • d.Taste and adjust seasoning as needed. Let the soup rest for 5 minutes before serving.
   • e.Ladle into bowls and serve hot.

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