A bowl of soup with sliced mushrooms, carrots, and grains on a blue surface, next to a bunch of fresh carrots and a folded purple napkin.

Mushroom Barley Soup

Ingredients

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 pound fresh shiitake, cremini, portobello or button mushrooms, stemmed and slice or chopped
3 medium carrots, peeled and sliced
1 cup pearled barley
salt and pepper
1 bay leaf
3 cups vegetable, chicken or beef stock, or water
1 to 2 tablespoons Kikkoman Soy Sauce

Directions

Soak porcini mushrooms in 3 cups very hot water. When soft, strain through fine-mesh sieve; reserve soaking liquid. Chop porcini coarsely, discarding any hard bits.

Heat olive oil in soup pot over high heat. Add fresh mushrooms and carrots. Cook, stirring occasionally, until vegetables begin to brown. Add barley; cook, stirring frequently, until barley begins to brown. Sprinkle with a little salt and plenty of pepper.

Add porcini; cook, stirring, for about 1 minute. Add bay leaf, reserved soaking liquid and stock or water. Bring to a boil; lower heat. Cover and simmer 20 to 30 minutes or until barley is very tender. Add soy sauce to taste.

Recipe created by Chef Mark Bittman

TAGGED IN:

Vegetarian (94)Sides (55)Soy Sauces (156)
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