Two-Mushroom Barley Soup

Name: Two-Mushroom Barley Soup
Yield: 0.0
Ingredients: 1.0 ounce Mushrooms Shiitake; 4.0 Medium Carrots; 8.0 cup Button Mushrooms; 2.0 tablespoon Vegetable Oil; 2.0 Medium Onions; 3.0 clove Garlic; 1.25 teaspoon Dried Thyme; 0.75 teaspoon Dried Sage; 0.5 teaspoon Pepper; 0.25 teaspoon Salt; 2.0 tablespoon Tomato Paste; 2.0 tablespoon Soy Sauce; 1.0 tablespoon Balsamic Vinegar; 1.0 cup Barley; 6.0 cup Chicken Stock; 3.0 cup Water; 4.0 cup Spinach

Two-Mushroom Barley Soup — a community recipe on Potlikkr.

🍽 Serves 0.0

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Ingredients

1.0 oz Mushrooms Shiitake
4.0 Medium Carrots
8.0 cup Button Mushrooms
2.0 tbsp Vegetable Oil

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Method (preview)

1
Place dried mushrooms in small bowl; pour in 1 cup boiling water. Let stand for 20 minutes or until softened. Strain through cheesecloth-lined sieve, reserving liquid. If using shiitakes, cut off tough stem end. Slice mushrooms into thin strips; set aside.
2
Meanwhile, peel carrots. On cutting board and using sharp chef's knife, slice carrots diagonally; set aside. Using damp cloth or paper towel wipe button mushroom caps clean. Cut off tough stem ends; slice caps thickly.

In large sauce pan heat oil over medium heat; cook onions and garlic, stirring often, for 5 minutes or until softened...

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