Wild Mushroom Barley Soup
Wednesday, November 2nd, 2011
Is it time for soup yet? I think it is….
This recipe is courtesy of The Rachael Ray Show. I love the toothsome quality of barley, and paired with pancetta….well, I just had to give it a try! You can access the original recipe video that offers some variations via the link above or follow mine below:
MUSHROOM BARLEY SOUP
1 oz. dried porcini mushrooms
1 quart low sodium chicken stock
3 cups water
1/4 C. EVOO
1/3 lb. thick cut pancetta, diced
3/4 lb. cremini mushroom caps, cleaned and sliced
1 bay leaf
2 leeks, washed, trimmed, sliced
4 cloves garlic, grated
3 tblsp. fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15 oz. can diced, fire roasted tomatoes
1 cup uncooked pearl barley
1 bunch kale, leaves thinly chopped
salt & pepper
Simmer dried porcini mushrooms in the water and stock. Meanwhile crisp the pancetta in the olive oil over medium heat, about 3 minutes. Add the cremini mushrooms and bay leaf and cook 10-12 minutes. Next, add the leeks and garlic and continue cooking 5 minutes. Add sage, rosemary and tomatoes.
Remove the softened porcini mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot taking care to leave behind any grit from the mushrooms. Stir in the barley and simmer for about 45 minutes, until the barley is tender. Add the kale, allowing it to wilt.
Makes 4 servings.
LG joined me for this impromptu hearty soup dinner, perfect for a winter evening! I served it with some toasted country sourdough from Bakeshop.
