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Mushroom Barley Soup

You don’t need vegetable broth to make this mushroom barley soup. It’s simple to make but substantial to eat. The barley gives it body and thickness, the mushrooms, both fresh and dried, deliver rich flavor, oomph and umami.
Course Soup

Ingredients
  

  • 1 ounce roughly 1 cup dried mushrooms, preferably organic
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 3 carrots peeled and chopped (about 1-1/2 cups)
  • 1 cup pearled barley
  • 8 ounces 1/2 pound fresh mushrooms, preferably organic, wiped clean and chopped
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

  • Put the dried mushrooms in a large pot.
  • Bring 6 cups of water to boil.  Pour the boiling water over the dried mushrooms.  This will become the broth for your soup and will soften the dried mushrooms, as well.
  • In a large soup pot, heat olive oil over medium-high heat.  Once it starts to shimmer, add the minced garlic and chopped carrots.
  • Season with salt and pepper and sauté the vegetables, stirring occasionally, until they soften and begin to brown, about 4 minutes.
  • Stir in the barley and the fresh mushrooms.Strain the broth from the dried mushroom water and add to the pot.  Bring it to boil.
  • Roughly chop the strained dried mushrooms, and add them to the pot.  Drop in the bay leaf. Give everything a stir and season with salt and pepper, to taste.
  • Reduce heat to low, cover, and simmer for 30 minutes.
  • The barley will have swelled and become plump and tender.