Mushroom Barley Soup

Mushroom Barley Soup
Substitute vegetable broth for chicken to create a vegetarian soup.


  1. Place dried porcini mushrooms in small bowl; pour boiling water over mushrooms. Let stand 20 minutes; strian liquid through coffee filter and reserve. Meanwhile, in Dutch oven, heat oil over medium-high heat. Saute leeks, carrots, celery and garlic in oil until onions are translucent (about 3-5 minutes). Add rehydrated porcini, shiitake and baby bella mushrooms. Continue sauteing until mushrooms have softened (about 5 minutes). Add broth, reserved mushroom liquid, barley, bay leaf, salt and pepper. Bring to a boil; reduce heat and simmer for 20 minutes. Add thyme and rosemary and continue simmering for 5 minutes longer.
  2. Tip: Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.