Mushroom Barley Soup

From: The KitchnPrint this Recipe

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  1. Place the water and porcinis in a medium heatproof bowl; set aside to soak.
  2. Melt the butter in a Dutch oven or large pot over medium heat.
  3. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes.
  4. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.
  5. Add the flour, stir so it coats the barley and vegetables, and cook for 2 minutes.
  6. Add the porcini mushrooms and their soaking liquid (avoid any grit at the bottom of the bowl), cremini mushrooms, and vegetable broth.
  7. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.