Mushroom Barley Soup

Ingredients

• 1 ounce Dried Porcini Mushrooms
• 4 cups Hot Water
• 2 tablespoons Olive Oil
• 1 pound Cremini Mushrooms
• 1 medium, chopped Onion
• 2 medium, chopped Carrots
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 1/2 cup Pearled Sorghum
• 6 cups Vegetable Broth
• 1 tablespoon, chopped Fresh Thyme
• 2 tablespoons, chopped Fresh Parsley
• 1 Bay Leaf
• 1 teaspoon, or to taste Salt
• 1/2 teaspoon, or to taste Black Pepper

Instructions

1. 1

   Place the dried porcini mushrooms in a bowl and cover with 4 cups of hot water. Let them soak for at least 20 minutes to rehydrate.

2. 2

   Remove the porcini mushrooms from the soaking liquid, reserving the liquid. Chop the porcini mushrooms.

3. 3

   Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Set aside.

4. 4

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cremini mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

5. 5

   Add the garlic and chopped porcini mushrooms to the pot and cook for another minute until fragrant.

6. 6

   Stir in the pearled sorghum, vegetable broth, reserved porcini mushroom liquid, thyme, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the sorghum is tender.

7. 7

   Remove the bay leaf. Season with salt and pepper to taste. Serve hot.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.