Tuesday, February 07, 2006

Mushroom Barley Soup

There used to be a vegetarian cafe here called Liquid that served excellent sandwiches and soups. When we were selling at the (outdoor) craft market on the downtown mall before Christmas and freezing our tails off, we'd go there and get a fabulous mushroom barley soup. We've thought about trying to make something similar for quite a while and tonight I finally gave it a try. It came out really scrumptous...

3 c. boiling water
1/2 oz. dried porcini mushrooms
3 Tbs. olive oil
1 medium onion, diced
2 large carrots, cut into coins
2 stalks celery, diced
2 medium portobello mushroom caps, cut into 1/2" dice
1 clove garlic, minced
1 Tbs. dried parsley
1 tsp. dried thyme
4 c. water + 1 veg. boullion (or 4 c. veg. stock)
1 c. barley
2 Tbs. soy sauce
1/2 c. frozen corn
salt & pepper to taste

Soak dried mushrooms in boiling water for about 10 minutes. Meanwhile, in a medium stock pot, saute onions, carrots, celery, and portobellos in oil with a little salt & pepper until they're starting to get tender. Add garlic, parsley and thyme, and cook another minute or so, then add porcinis and their soaking liquid and all the rest of the ingredients. Bring to a boil, then reduce heat a little and simmer, partially covered, until barley is cooked, about 30 minutes. Season with more salt& pepper to taste. (For a thinner soup you can use less barley - like 1/2 cup.)

You could serve this with some crusty bread, but tonight while the soup was cooking Chris made some guacamole that we snacked on with some tortilla chips so between that and the soup it was plenty of food.


Anonymous said...

That looks amazing!!!

Chris said...

Thanks! Tastes pretty good too ;-)

Vegan_1 said...

I'm going to try to make this tonight. I've never worked with dried mushrooms. Do you keep the water boiling on the stove while the mushrooms soak, or do you just boil the water, turn it off and add the mushrooms? Thanks so much for posting your dinners; it gives us great ideas to try.

Chris said...

We just put the dried 'shrooms in a bowl and pour the boiling water over them.

Vegan_1 said...

This soup is delicious. I couldn't find porcini mushrooms so I just doubled the portobella mushrooms (still using the 3 cups water) and it turned out great!

Chris said...

Cool! Glad you liked it.

Jon Daries said...

I cooked this tonight and it was really tasty. I decided to make some tortilla chips and guacamole as well and it was an awesome dinner!

Shawn Sweeney said...

I made this recipe tonight, and found it to not only be tasty but very easy as well. I love the smell of cooking porcini mushrooms. Thanks for posting. I will write about it very soon on my blog www.compassionateu.org.