Recipe: Mushroom Barley Soup (using dried porcini, shiitake, and baby bella mushrooms)

MUSHROOM BARLEY SOUP

"Substitute vegetable broth for chicken to create a vegetarian soup."

1 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons olive oil
1 cup chopped leeks
1 cup diced carrots
1 cup diced celery
1 tablespoon minced garlic
1 (3.5 ounce) package shiitake mushrooms, stems removed, sliced
1 (6 ounce) package baby bella mushrooms, sliced
7 cups 1/3 less sodium chicken or vegetable broth
3/4 cup quick-cooking barley
1 bay leaf
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Place dried porcini mushrooms in small bowl; pour boiling water over mushrooms. Let stand 20 minutes; strain liquid through coffee filter and reserve.

Meanwhile, in Dutch oven, heat oil over medium-high heat. Saut leeks, carrots, celery and garlic in oil until onions are translucent (about 3-5 minutes).

Add rehydrated porcini, shiitake and baby bella mushrooms. Continue saut ing 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.

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.

Amount: 9 cups
Source: The Byerly Bag, January 2003