Mushroom-Barley Soup
at-a-glance
Serves 4
Prep Time: 20 minutes
Cook Time: 28 minutes
1 1/2ounce dried mushrooms (porcini, shiitake, cremini or a combination)2tablespoons olive oil1 1/4pound fresh shiitake or cremini mushrooms, stems removed, coarsely chopped1medium carrot, peeled and sliced (about 1 1/2 cup)1medium leek, white part only, washed well and chopped (about 1 cup)2ribs celery, chopped (about 1 1/2 cup)1 1/2cups pearl barley4cups low-sodium vegetable or chicken broth1teaspoon dried rosemary, chopped1teaspoon salt1 1/4teaspoon black pepper1tablespoon balsamic vinegar
Bring 2 cups water to a boil, add dried mushrooms, remove from heat and set aside. Heat olive oil in a large saucepan over medium heat. Add fresh mushrooms, carrot, leek and celery; cook for 5 minutes, stirring occasionally, until vegetables are softened. Add barley and cook for an additional 3 minutes. Strain dried mushrooms, saving the soaking liquid; cut into bite-size pieces. Add mushrooms, soaking liquid, broth, rosemary, salt and pepper to pot. Bring to a boil, reduce heat and simmer, uncovered, until barley is tender, about 20 minutes. Stir in balsamic vinegar.October/November 2009
