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Our fave recipe: Savory Barley Soup with Wild Mushrooms & Thyme
Hellooo, soup season. Skip chicken and fill up with flavourful mushrooms and fiber-rich barley instead with this recipe from Soup of the Day. (*Just make sure to swap out the chicken broth for veg!)
1/2 oz (15 g) dried porcini mushrooms
1/2 cup dry white wine
1 tablespoon olive oil
1/2 cup chopped shallots
2 cloves garlic, minced
8 oz (250 g) cremini mushrooms, chopped
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
Salt and freshly ground pepper
3 cups chicken broth
3/4 cup pearl barley
1 tablespoon tomato paste
2 teaspoons fresh lemon juice
Rinse the porcini well to remove any dirt or grit. In a small saucepan, bring the wine to a simmer. Remove from the heat and add the porcini. Let stand for 15 minutes, then drain the porcini over a bowl, reserving the liquid, and finely chop.
In a large, heavy pot over medium-high heat, warm the oil. Add the shallots and garlic. Sauté until the shallots are wilted, 3-5 minutes. Add the cremini, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the cremini release their liquid and begin to brown, 4-5 minutes. Add the reserved mushroom soaking liquid and bring to a boil, scraping up any browned bits from the pan bottom.
Add the broth, barley, tomato paste, 3 cups water, and the chopped porcini to the pot. Cover and simmer until the barley is tender to the bite, 45-50 minutes. Remove from the heat and let cool slightly.
Purée about 1 cup of the soup in a blender. Return to the pot, heat until just hot, and stir in the lemon juice. Season with salt and pepper and serve.
From Soup of the Day: 365 Recipes for Every Day of the Year by Williams-Sonoma and Kate McMillan, published by Weldon Owen.