Name: Mushroom Barley Soup
Ingredients: 1 large yellow onion, peeled and chopped; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, peeled and minced; 2 Tbsp minced thyme; 2 tsp minced rosemary; 2 bay leaves; 5 cups low-sodium vegetable stock; ½ ounce dried porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled; 2 medium yukon gold potatoes, cubed; 3 cups cooked barley; Salt and freshly ground black pepper to taste

By Chef Del Sroufe

(0)

Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.

Yield: 4–6 servings

Low Sugar Nut Free Soy Free

Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).

Ingredients

1 large yellow onion, peeled and chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, peeled and minced
2 Tbsp minced thyme
2 tsp minced rosemary
2 bay leaves
5 cups low-sodium vegetable stock
½ ounce dried porcini mushrooms, soaked for 30 minutes in 1 cup of water that has just been boiled
2 medium yukon gold potatoes, cubed
3 cups cooked barley
Salt and freshly ground black pepper to taste

Instructions

1. Sauté the onion, carrots, celery, and cremini mushrooms in a large pot over medium heat for 10 minutes.
2. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
3. Add the garlic, thyme, rosemary, and bay leaves and cook for another minute.
4. Add the vegetable stock, potatoes, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
5. Add the vegetable stock, porcini mushrooms and their soaking liquid, and bring to a boil over high heat.
6. Reduce the heat to medium-low and cook covered for about 20 minutes, until the mushrooms are cooked through.
7. Add the cooked barley and cook for another 10 minutes.
8. Season with salt and pepper.