Vegetable Barley Soup

Name: Vegetable Barley Soup
Prep time: 1 h
Cook time: 48 min
Total time: 1 h 48 min
Yield: 6-8 serving(s)
Ingredients: 3 cups water; 1/2 cup pearl barley; 1/4 ounce dried porcini mushrooms; 1/2 cup boiling water; 2 tablespoons olive oil; 2 stalks celery, thinly sliced; 2 carrots, thinly sliced; 1 large onion, chopped; 12 ounces cremini mushrooms, thinly sliced; 2 sprigs fresh thyme; 6 cups vegetable stock or 6 cups beef stock; 2 tablespoons dry sherry; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 teaspoons red wine vinegar; 1/4 cup minced fresh flat-leaf parsley; parmesan cheese, curls

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. If not using homemade stock, be sure to purchase a low-sodium brand."

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Ready In:: 1hr 48mins
Ingredients:: 17
Serves:: 6-8

ingredients

3 cups water
¹⁄₂ cup pearl barley
¹⁄₄ ounce dried porcini mushrooms
¹⁄₂ cup boiling water
2 tablespoons olive oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 large onion, chopped
12 ounces cremini mushrooms, thinly sliced
2 sprigs fresh thyme
6 cups vegetable stock or 6 cups beef stock
2 tablespoons dry sherry
1 teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
2 teaspoons red wine vinegar
¹⁄₄ cup minced fresh flat-leaf parsley
parmesan cheese, curls

directions

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.
Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes.
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.
Pour mushroom liquid through a sieve lined with a coffee filter into a small bowl and set aside.
In a big pot, heat oil over medium heat; add in celery, carrots, and onion; saute until golden, 6-8 minutes.
Add in cremini and porcini mushrooms; saute until mushrooms have released their liquid and are browned, about 10 minutes.
Add in thyme, stock, reserved mushroom liquid, sherry, barley, salt, and pepper; bring to a boil.
Decrease heat and simmer, stirring occasionally, until vegetables and barley are tender, 10-15 minutes.
Taste and adjust seasoning with salt and pepper, if needed.
Ladle into heated bowls and garnish with parsley and cheese curls.