Mushroom & Barley Soup

Ingredients

• ½ cup pearl barley
• 4 ½ cups reduced sodium chicken stock
• 1 ounce dried porcini mushrooms
• 2 cups boiling water
• 2 teaspoon unsalted butter
• 1 tablespoon olive oil
• 1 cup minced shallots (about 4)
• 8 cups sliced white mushrooms
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons all-purpose flour
• 1 cup dry sherry or white wine (not cooking sherry)
• For serving:
• ½ cup sour cream
• ¼ cup finely chopped chives

Instructions

1. In a small saucepan bring 1 ½ cups of the broth to a boil and add the barley. Reduce the heat to a simmer, cover the saucepan with a lid, and allow to cook for 30 to 35 minutes.
2. Meanwhile, add the porcinis to a bowl and cover with the boiling water. Allow to sit for 20 minutes. Then, drain the mushrooms but RESERVE THE WATER THEY SOAKED IN. Transfer the mushrooms to a cutting board and finely chop.
3. Heat the butter and olive oil in a deep bottomed pan and add the chopped shallots. Allow to soften for about 3 minutes. Then add the sliced mushrooms and stir well so they cook and reduce and brown, about 8 to 10 minutes. Add the porcinis, thyme, and salt and pepper and stir well for about 3 minutes. Sprinkle the flour over the vegetables and cook them, stirring until the flour is incorporated, about 1 minute. Add the sherry or wine and use a spoon to scrape up the browned bits from the bottom of the pan. Cook until the liquid as evaporated, about 1 minute.
4. Add the soaking liquid and the remaining broth and bring the soup to a boil for 1 minute. Then reduce the heat to a simmer and cook for about 20 to 22 minutes. Add the cooked barley and continue cooking for 5 more minutes. Then, remove from the heat. Serve in bowls and garnish with a dollop of sour cream and chives if desired.

Notes