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Categories:
porcini mushrooms olive oil onion garlic carrots zucchini mushrooms salt barley chicken bay leaf thyme
Viewed: 53 - Published at: 9 years agoIngredients
- 12 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced small
- 1 zucchini, diced small
- 6 -8 cremini mushrooms, sliced
- salt & pepper
- 12 cup barley
- 4 cups reduced-sodium chicken or 4 cups vegetable broth
- 1 bay leaf
- 1 sprig thyme
Method
- Put the dried mushrooms in a large glass measuring cup and pour 2 cups of boiling water over them.
- Set aside while you chop the vegetables.
- Heat the olive oil in a large soup pot over medium-low heat.
- When it shimmers add the onion, garlic, and carrot, and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.
- Add the zucchini and cook another 3 minutes.
- Add the fresh mushrooms and cook another 3 minutes.
- Add the barley and sprinkle with salt & pepper.
- Stir to combine and cook another minute or two.
- While thats going, pluck the porcini from the hot water and chop finely, then add to the pot.
- Pour in the mushroom soaking liquidbut be careful not to add the gritty sediment at the bottom.
- Add the broth and the bay leaf and bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes.
- When the timer goes off, add the thyme sprig and simmer another 15 minutes, until the barley is soft but not mushy.
- Remove the bay leaf and thyme stems before serving.
