About this recipe Eli writes: It is actually our Nana’s recipe that we both have loved ever since we were young boys. My Nana actually makes it specially for me now when I visit from California (she made it for Thanksgiving and it was delish). When I think of this soup I can envision winter in Michigan. It’s delicious and extremely hearty with a rich meaty flavor from the mushrooms.
Mushroom Barley Soup
1-2 ounces dried porcini mushrooms, 1/2 in pieces
6 ounces fresh button mushrooms
2 stalks diced celery, 1/2 in pieces
2-3 diced carrots, 3/4 in pieces
1 diced medium onion, 1/2 in pieces
3 tablespoons butter
2 medium diced potatoes, 3/4 in pieces
3/4 c pearl barley
2-3 c vegetable stock
2-3 c mushroom stock
salt and pepper to taste
Re-hydrate the dried mushrooms by soaking in enough warm water to cover until soft. Strain through a fine-mesh sieve, reserving the liquid, and set aside
Saute the mushrooms, celery, carrots, and onion in butter in a large soup pan until soft.
Add potatoes, barley, reserved mushroom liquid and stock. Bring to a boil, then lower heat and cook slowly until flavors blend and soup thickens. If it thickens too much, more broth can be added.