Mushroom Barley Soup

YIELD Serves 6

TIME 1 hours

INGREDIENTS

  • 1 pound mushrooms (your choice), finely chopped

  • 3 tbsp extra-virgin olive oil, plus 2 extra

  • Kosher salt

  • 1 large yellow onion, finely diced

  • 2 large carrots, and finely diced

  • 4 large celery stalks, finely diced

  • 4 garlic cloves, minced

  • 10 cups stock

  • 1 cup pearl barley

  • 6 dried shitake mushrooms, rinsed

INSTRUCTIONS

  • Harvest your mushrooms and prepare your ingredients.

  • Spread your chopped mushrooms in a flat layer on a baking sheet. Drizzle with olive oil, then sprinkle with salt. Mix to make sure everything is evenly coated, then place the tray in a 400F oven for 30 minutes. Repeat as needed until all mushrooms are cooked.

  • In a dutch oven over medium heat, add oil, celery, carrots, and onions. Cook for 10 minutes and then add the garlic. Cook for about a minute, then add your broth, barley, and dried mushrooms. Simmer for 20 minutes, then add your roasted mushrooms and cook for another 10 minutes.

Entrée, Oyster Mushrooms, Chestnut Mushrooms, Black Pearl, Piopinno, Shiitake, Soups and StewsGuest UserHenosissoup, barley, misc mushrooms, oyster mushrooms, King Oyster, shiitakes, Shiitake, Black Pearl, black pearlComment