Filling barley lends its chewy goodness to this soup, but mushrooms steal the show in three forms. Dried porcini form the backbone of the broth, while tender cremini simmer with the soup. Save your best wild mushrooms to roast for the crunchy topping.
Ingredients
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 3 tablespoons olive oil
- 3 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 yellow onion, thinly sliced
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 pounds cremini mushrooms, sliced
- 4 cloves garlic, thinly sliced
- ¾ cup pearled barley
- 4 cups vegetable stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 lemon zest strips
- Crème fraîche or sour cream and fresh thyme leaves, for garnish
- 1 pound wild mushrooms
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
Instructions
In a small bowl combine dried mushrooms and boiling water. Let stand 10 minutes. Set aside.
In a large Dutch oven, heat olive oil over medium heat. Add carrots, celery and onion; sprinkle with ½teaspoon salt and ¼teaspoon pepper. Cook, stirring often, until vegetables are slightly softened, about 5 minutes. Add mushrooms, garlic and remaining salt and pepper; cook, stirring often, until mushrooms release their liquid, about 5 minutes.
Stir in barley; cook until toasted, about 2 minutes. Stir in rehydrated mushrooms and their liquid, being careful to discard any grit at the bottom of the bowl. Stir in vegetable stock, bay leaf, lemon strips, and thyme. Cover partially and let simmer for 25 minutes.
Top servings with dollops of crème fraîche; sprinkle with thyme. Top with Mushroom Croutons, if you like.
Mushroom Croutons
Preheat oven to 400°. On a rimmed baking sheet, arrange 1 pound wild mushrooms in a single layer. Drizzle with 2 tablespoons olive oil and 1 tablespoon soy sauce; sprinkle with ¼teaspoon black pepper. Roast, turning occasionally, until golden brown and crispy, about 20 minutes.
