Mushroom-Barley Soup

Name: Mushroom-Barley Soup
Yield: makes 4 servings
Ingredients: 3/4 ounce dried porcini (about 3/4 cup); 2 tablespoons olive oil; 1/4 pound shiitake or button (white) mushrooms, stemmed and roughly chopped; 2 medium carrots, sliced; 3/4 cup pearled barley; Salt and freshly ground black pepper; 1 bay leaf; 1 tablespoon soy sauce

December 20, 2011

A good mushroom barley soup needs no meat, because you can make it with dried porcini, which can be reconstituted in hot water in less than ten minutes, giving you not only the best-tasting mushrooms you can find outside of the woods but an intensely flavored broth that rivals beef stock. A touch of soy sauce is untraditional but really enhances the flavor.

Recipe notes

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