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
