Soup Of Two Mushrooms And Barley

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 3/4 lb button mushroom, sliced
• 2 ounces dried porcini mushrooms
• 1 cup quick-cooking barley
• 1 cup fresh ripe tomato, seeded and chopped
• 6 cups chicken stock
• 2/3 tablespoon dried dill
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt, to taste
• fresh ground black pepper

Recipe

• 1 put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
• 2 heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
• 3 stir in barley and cook one minute.
• 4 add tomatoes, and stock.
• 5 bring to boil, then reduce heat and cover.
• 6 simmer 20 to 30 minutes, until the barley is tender.
• 7 stir in dill and cayenne pepper; season with salt and black pepper to taste (i find this requires a good deal of salt, but will depend on your stock).
• 8 serve.