Mushroom Barley Soup Recipe | Epicurious

Name: Mushroom Barley Soup Recipe | Epicurious
Ingredients: 1/2 ounce dried Polish mushrooms or dried porcini mushrooms*; 6 tablespoons unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 3/4 pound fresh mushrooms, trimmed and thinly sliced; 2 stalks celery with leaves, diced; 1 large carrot, peeled and diced; 1/4 cup chopped fresh parsley; 1 tablespoon all-purpose flour; 1 quart low-sodium beef broth; 3/4 cup barley, rinsed; 2 teaspoons kosher salt; Freshly ground black pepper; *Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

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Savor a comforting Mushroom Barley Soup perfect for cozy nights. Recipe by Mark Russ Federman, published on Epicurious in 2013. Enjoy!

Keywords

porcini mushroom
barley
main
starter
lunch
nut free
simmer
dutch oven
cookbooks

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Ingredients

1/2 ounce dried Polish mushrooms or dried porcini mushrooms*
6 tablespoons unsalted butter
1 medium onion, diced
3 cloves garlic, minced
3/4 pound fresh mushrooms, trimmed and thinly sliced
2 stalks celery with leaves, diced
1 large carrot, peeled and diced
1/4 cup chopped fresh parsley
1 tablespoon all-purpose flour
1 quart low-sodium beef broth
3/4 cup barley, rinsed
2 teaspoons kosher salt
Freshly ground black pepper
*Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.