Petitchef

Creamy mushroom barley soup

Main Dish
4 servings
35 min
20 min
Very Easy

Ingredients

Number of serving: 4
1/2 cup pearl barley

4 1/2 cups mushroom broth or reduced-sodium chicken broth divided

1 ounce dried porcini mushrooms

2 cups boiling water

2 teaspoons butter

1 tablespoon extra-virgin olive

1 cup minced shallots

8 cups sliced white mushrooms

2 stalks celery finely chopped

1 tablespoon minced fresh sage or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons all-purpose flour

1 cup dry-to-medium sherry

1/2 cup reduced-fat sour cream

1/4 cup minced fresh chives

Preparation

  • Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
  • Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
  • Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes.
  • Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
  • Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
  • Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.

Photos

Creamy Mushroom Barley Soup, photo 1Creamy Mushroom Barley Soup, photo 2





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