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Soup of Two Mushrooms and Barley

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“This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread.”
READY IN:
55mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
  2. Heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
  3. Stir in barley and cook one minute.
  4. Add tomatoes, and stock.
  5. Bring to boil, then reduce heat and cover.
  6. Simmer 20 to 30 minutes, until the barley is tender.
  7. Stir in dill and cayenne pepper; season with salt and black pepper to taste (I find this requires a good deal of salt, but will depend on your stock).
  8. Serve.

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