Dried Mushroom and Barley Soup
 
 
Makes 6 servings
Ingredients
  • 1¾ ounces dried mushrooms (see notes)
  • 8 cups water
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 2 carrots, peeled, halved lengthwise and then cut crosswise into ¼"-thick pieces
  • 2 garlic cloves, minced
  • 2½ teaspoons sea salt, plus more, to taste
  • freshly ground black pepper, to taste
  • 1 large Yukon Gold potato, cut into ½" cubes
  • 2 bay leaves
  • ½ cup pearl barley
  • 1 teaspoon freshly squeezed lemon juice
  • chopped fresh dill, for garnish
Instructions
  1. In a large bowl, cover mushrooms with water. Set a medium bowl on top of the mushrooms to keep them submerged; let stand until they are soft, about 30 minutes. Remove mushrooms from liquid and roughly chop; reserve soaking liquid.
  2. In a large pot, heat olive oil over medium-low heat. Add onions and carrots and cook, stirring occasionally, until they start to brown, about 15 minutes.
  3. Add chopped mushrooms and garlic and cook, stirring occasionally, for 3 minutes. Add salt and pepper to taste.
  4. Strain reserved mushroom soaking liquid through a fine-mesh sieve; add to pot along with potato, bay leaves and barley. Stir and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.
  5. Add lemon juice just before serving. Season with additional salt and pepper to taste. Garnish with chopped fresh dill.
Notes
I used a mix of chanterelle, maitake, oyster, porcini and shiitake (stems removed) mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/dried-mushroom-and-barley-soup/