Mushroom Barley Soup
- Vegetable recipes
- Vegan
- Low calorie
- Vegetarian
This soup will become thicker as it stands; if you're making it ahead, thin it with some water before serving. The soup has an appealing peppery bite, but, if you wish, you can use less pepper.
Ingredients
- 2 oz (60 g) dried shiitake (or 1 oz/30 g 60 g porcini) mushroom
- 1 onion, chopped
- 4 cups (1 L) thinly sliced mushroom (10 oz/300 g)
- 4 cups (1 L) vegetable stock
- 1/4 cup (60 mL) pearl barley
- 3/4 tsp (4 mL) dried sage
- Vegetable oil, salt and pepper
Preparation
In small bowl, soak shiitake mushrooms in 2 cups (500 mL) warm water until softened, about 30 minutes. Drain and chop finely, reserving liquid.
In large pot, heat 2 tbsp (30 mL) oil over medium heat; sauté onion, soaked and fresh mushrooms and ½ tsp (2 mL) each salt and pepper until light golden, 10 to 12 minutes. Add stock, reserved mushroom liquid, 2 cups (500 mL) water, barley and sage; bring to boil. Reduce heat; simmer, partially covered, until barley is tender, about 1 hour.
In large pot, heat 2 tbsp (30 mL) oil over medium heat; sauté onion, soaked and fresh mushrooms and ½ tsp (2 mL) each salt and pepper until light golden, 10 to 12 minutes. Add stock, reserved mushroom liquid, 2 cups (500 mL) water, barley and sage; bring to boil. Reduce heat; simmer, partially covered, until barley is tender, about 1 hour.
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