Two-Mushroom Barley Soup

Servings

Serves 8-10

Ingredients

Amount	Measure	Ingredient
½	Ounce	Dried porcini mushrooms
2	Tablespoons	Vegetable oil
2	Tablespoons	Unsalted butter
1	Each	Yellow Onion, finely chopped
1	Stalk	Celery, finely chopped
1	Each	Carrot, finely chopped
½	Pound	Fresh mushrooms, button or Cremini, thinly sliced
2 ½	Quarts	Swanson’s chicken broth, or homemade chicken broth
2	Cups	Pearl barley, rinsed under cold running water
1	Each	Bay leaf
4	Tablespoons	Fresh parsley
To Taste		Salt and Pepper

Procedure

1. Put the porcini mushrooms in a small bowl, cover with warm water, and let soak until softened (about 30 minutes).
2. Line a strainer with cheesecloth, pour porcini through strainer reserving the soaking liquid.
3. Finely chop the porcini and set aside.
4. In a large pot, warm the oil and butter over medium heat for about 2 minutes.
5. Add the onion, carrot, and celery. Sauté until translucent, about 3-4 minutes.
6. Add the sliced, fresh mushrooms to the pot, raise the heat, and sauté until the mushrooms begin to soften, about 3 minutes more.
7. Add the broth, barley, bay leaf, reserved porcini liquid, and porcini mushrooms.
8. Bring to a boil, then reduce the heat to low. Simmer gently, stirring occasionally, until the barley is tender and the soup is thick, about 50-60 minutes.
9. Discard bay leaf.
10. Season to taste with salt and pepper.
11. Ladle into warm bowls and garnish with parsley.