Mushroom and Barley Soup

★★★★★ 1 Review
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By Marian Arbour
from Newcastle, ON

This is a great vegetable soup which not only vegeterians like to eat along with a crusty roll.

serves 4
prep time 20 Min
cook time 55 Min
method Stove Top

Ingredients

  • 1/2 oz
    dried porcini or shitake mushrooms
  • 1/2 c
    warm water
  • 2 tsp
    vegetable oil
  • 1 clove
    chopped onion
  • 3 clove
    garlic minced
  • 1 lg
    carrots, cubed
  • 2 c
    thinly sliced shetake mushrooms
  • 1 c
    diced red bell pepper
  • 1 c
    thinly sliced button mushrooms
  • 2 c
    vegetable broth
  • 1 can
    540ml white kidney beans rinsed and drained
  • 3/4 c
    pearl barley
  • 2 Tbsp
    parsley chopped
  • salt and pepper to taste
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How To Make

  • 1
    In medium bowl add dried mushrooms and warm water and let stand 20 minutes .. with slotted spoon remove mushrooms from bowl. rinse and chop mushrooms set aside..reserve the liquid from soaked mushrooms. line sieve with coffee filter and drain the liquid in order to make sure the liquid is clear.
  • 2
    In large pot or dutch oven heat oil add onions and garlic and cook and stir until onions are softened stir in bell pepper and carrots and cook 5 minutes until pepper and carrots are soft about 5 minutes..
  • 3
    Stir in fresh mushrooms, cook covered until mushrooms are softened, stir in liquid from mushrooms, pearl barley and parsley...add 1 cup water and 2 and a half cups vegetable stock turn down eat, cover pot and simmer for 45 to 50 minutes add canned kidney beans and simmer another 10 minutes.
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