Mushroom Barley Soup

I always loved mushroom barley soup as a child but could never find a recipe to duplicate the flavors I remembered. As I grew more proficient as a cook, I began experimenting and found the flavors I remembered in this recipe I created. I hope you enjoy it!



Ingredients

Serves 4 to 6

  • 1 ounce dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 2 ounces pancetta, chopped
  • 1 pound cremini mushrooms, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1/4 cup dry sherry
  • 1/2 cup pearl barley
  • 4 cups chicken stock
  • 2 cups beef stock
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup minced fresh parsley



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