Mushroom Barley Soup

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From: The Kitchn • Print this Recipe

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Ingredients:

• 1 ½ cups boiling water
• 1 ounce dried porcini mushrooms
• 4 tablespoons (½ stick) unsalted butter
• 1 medium onion, diced
• 2 medium stalks celery, diced
• 2 medium carrots, peeled and diced
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup pearled barley
• 2 tablespoons all-purpose flour
• 12 ounces cremini mushrooms, stems removed and cut into ¼-inch-thick slices
• 6 cups low-sodium vegetable broth

Directions:

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.