Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 carrot (finely chopped)
- 1 stalk celery (finely chopped)
- 10 ounces cremini mushrooms (sliced)
- 1 cup barley
- 10-12 cups low sodium vegetable or chicken broth
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- salt and pepper (to taste)
- 1 ounce dried porcini mushrooms (soaked in 2 cups water)
- 3 cloves garlic (minced)
- 3 tablespoons tomato paste
- 1 cup chopped tomatoes
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- 1/2 cup fresh chopped parsley
- a few splashes of sherry
Instruction
- Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, and mushrooms, and cook until vegetables are softened and mushrooms are a nice deep brown, about 10 minutes.
- Add barley, 10 cups of stock, and thyme.
- Bring to a boil, then reduce heat to low, and cook, covered, until barley is tender, about 1 hour. Add more broth if soup is too thick. Season to taste with salt and pepper.
