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Starters & Soups

40

4 SERVINGS

½ cup (30 g) dried porcini

mushrooms

½ cup (125 ml) dry white wine1 Tbsp olive oil

2 or 3 large shallots, chopped (about ½ cup/60 g)

2 cloves garlic, minced

8 oz (250 g) fresh cremini mushrooms, brushed clean and chopped

1 tsp minced fresh thymeSea salt and freshly ground black pepper

3 cups (700 ml) low-sodium

chicken or vegetable broth¾ cup (150 g) pearl barley1 Tbsp tomato paste2 tsp fresh lemon juice

VG

V

DF

SF

Dried porcini intensify its mushroom flavor and bring the extra savory nuance of umami to this hefty soup. Simmering barley in flavorful broth is an excellent way to get more fiber- and nutrient-rich whole grain into your diet.

Rinse the porcini well to remove any grit. In a small saucepan over medium-high heat, bring the wine to a simmer. Remove from the heat and add the porcini mushrooms. Let stand for 15 minutes. Drain the porcini over a bowl, reserving the liquid, and chop finely.

In a heavy soup pot over medium-high heat, heat the olive oil. Add the shallots and garlic and cook, stirring often, until the shallots are soft, 2–3 minutes. Add the cremini mushrooms, thyme, 1/4 tsp salt, and 1/4tsp pepper and sauté until the cremini release their juices and begin to brown, 4–5 minutes.

Add the porcini-soaking liquid to the pot and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook for 1 minute.

Add the broth, barley, tomato paste, chopped porcini, and 3 cups (700 ml) water to the pot. Bring to a boil, reduce the heat to medium-low, cover, and simmer gently until the barley is tender, 45–50 minutes.

Transfer about 1 cup (250 ml) of the soup to a blender or food processor and process until smooth. Return the soup to the pot, reheat gently over medium heat justuntil hot, and stir inthe lemon juice. Taste andadjustthe seasoning.

Ladle the soup into individual bowls, and serve right away.

Mushroom Barley Soup

with Fresh Thyme