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Mushroom Barley Soup With Zucchini
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- #44556
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup dried porcini mushrooms, sliced
2 cups boiling water
2 onions, quartered
2 carrots, chopped
2 cloves garlic
1 1/2 pound white mushrooms
2 tablespoons olive or canola oil
8 cups chicken or mushroom broth (or water)
1/3 cup uncooked pearled barley
1 teaspoon dried thyme
2 cups grated zucchini or summer squash (drained if frozen)
salt
freshly ground black pepper
directions
Combine the dried porcini and boiling water in a medium-sized bowl. Set aside to soak.
In a food processor, combine the onions, carrots, and garlic. Pulse until finely chopped. Add 1/2 pound of the mushrooms and pulse until finely chopped.
Slice the remaining 1 pound of mushrooms and set aside.
Heat the oil in a large saucepan over medium heat. Add the chopped vegetables and saute until the vegetables are well browned and the liquid has mostly evaporated, about 15 minutes.
Add the broth, barley, thyme, and sliced mushrooms. Add the porcini and their soaking liquid, avoiding any grit that has settled to the bottom of the bowl.
Bring the soup to a boil. Reduce the heat and simmer until the barley is tender, 40 to 60 minutes.
Add the zucchini and salt and pepper to taste. Simmer the soup for 5 minutes, until the zucchini is tender.
Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
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