Savory Barley Soup with Wild Mushrooms and Thyme

By Jenusa

Barley is an ancient grain that deserves a larger role in the modern kitchen. It’s an excellent source of minerals, especially selenium, as well as dietary fiber that helps regulate cholesterol. Pureeing a little of this rich barley-mushroom soup gives it a creamy texture. If you have a Parmigiano-Reggiano rind on hand, add it to the broth as it simmers for a boost in flavor.

Ingredients

• 1/2 oz. dried porcini mushrooms
• 1/2 cup dry white wine
• 1 Tbs. olive oil
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 8 oz. cremini mushrooms, chopped
• 1 tsp. minced fresh thyme or 1/2 tsp. dried
• 1/4 tsp. salt, plus more, to taste
• 1/4 tsp. freshly ground pepper, plus more, to taste
• 3 cups chicken broth
• 3/4 cup pearl barley
• 1 Tbs. tomato paste
• 3 cups water
• 2 tsp. fresh lemon juice

Preparation

Step 1

Rinse the porcinis well to remove any dirt or grit. In a small saucepan over medium-high heat, bring the wine to a simmer. Remove from the heat and add the porcinis; let stand for 15 minutes. Drain the porcinis over a bowl, reserving the liquid, then finely chop them.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring frequently, until the shallots are wilted, 3 to 5 minutes. Add the creminis, thyme, the 1/4 tsp. salt and the 1/4 tsp. pepper. Cook until the creminis release their juices and begin to brown, 4 to 5 minutes. Add the reserved wine, bring to a boil and cook, stirring to scrape up the browned bits from the pan bottom, for 1 minute.

Add the broth, barley, tomato paste, water and chopped porcinis to the pot. Cover and simmer until the barley is tender to the bite, 45 to 50 minutes.

In a blender or food processor, puree about 1 cup of the soup until smooth. Return the soup to the pot and heat until just hot, then stir in the lemon juice. Season the soup with salt and pepper. Serve immediately. Serves 4.