Rustic soup combining wild mushrooms, barley, and aromatic vegetables for a hearty, comforting dish.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Mushrooms
06 - 14 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
07 - 1 oz dried porcini mushrooms, rinsed
→ Grains
08 - 2/3 cup pearl barley, rinsed
→ Liquids
09 - 6 cups vegetable broth
10 - 1 tablespoon soy sauce
11 - 1 bay leaf
→ Herbs & Seasoning
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
13 - 1/4 teaspoon freshly ground black pepper
14 - Salt, to taste
15 - 2 tablespoons fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Place dried porcini mushrooms in a heatproof bowl and cover with 1 cup boiling water. Let soak for 10 minutes. Remove mushrooms, chop finely, and strain soaking liquid to remove grit. Reserve both for later.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.
04 - Add sliced wild mushrooms and rehydrated porcini; cook for 5 to 7 minutes, stirring occasionally, until mushrooms begin to brown and release juices.
05 - Stir in rinsed pearl barley. Pour in vegetable broth, reserved porcini soaking liquid, soy sauce, bay leaf, thyme, and black pepper. Mix thoroughly.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until barley is tender and the soup is slightly thickened.
07 - Remove bay leaf. Adjust seasoning with salt as desired. Ladle into bowls and garnish with fresh parsley. Serve hot.
