Mushroom Barley Soup
Ingredients (15 serving)
- 2 cup barley (preferably pearled)
- 1 large onion, diced
- 4 clove garlic, rough chopped
- 2 large potatoes, medium diced
- 2 lb cremini mushrooms, diced
- 4 oz dried porcini mushrooms
- truffle oil
- sour cream (for serving)
Instructions
1. Clean **barley** and put to boil in a large pot of salted water. (If using pearled, boil for 30min; if using hulled, boil for ~1hr.) 2. Soak **porcini mushrooms** in a bowl of very hot water, just enough to cover them. 3. Saute the **onion** with some salt. When they're translucent (~5min), add the **garlic**, **cremini mushrooms**, and more salt, and cook until the mushroom's water is boiled out (~12min). 4. Remove now-rehydrated mushrooms from the water (reserving the water!) and rough chop. Add to the onion/mushroom mixture, along with a tsp of truffle oil. Cook for 5min. 5. When barley is done (do not drain!), add the onion/mushroom mixture, the **potatoes**, the **reserved mushroom water**, some more truffle oil, and a heavy pinch of salt. Cook for ~15min, until potatoes are tender. 6. Serve with dollop of sour cream and a few drops of truffle oil.
Nutritional info (per serving)
- Calories 0g
- Fat 0g
- Saturated fat 0g
- Carbs 0g
- Fiber 0g
- Sugar 0g
- Protein 0g