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“In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. If not using homemade stock, be sure to purchase a low-sodium brand.”
1hr 48mins

Ingredients Nutrition


  1. In a saucepan, bring water and barley to a simmer over medium heat; simmer, uncovered, until almost tender, 10-15 minutes; drain and set aside.
  2. Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
  3. Using a slotted spoon, gently lift mushrooms from liquid and swish in a bowl of cold water to remove any clinging sand or dirt; chop and set aside.
  4. Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
  5. In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
  6. Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
  7. Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
  8. Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
  9. Taste and adjust seasoning with salt and pepper, if needed.
  10. Ladle into heated bowls and garnish with parsley and cheese curls.

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