Mushroom and Barley Soup

This was hearty and delicious entree soup. I look forward to eating more at a later date, and I suspect that it is one of those soups that gets better as it sits in the fridge. We shall see.

I got the idea to do this recipe from Bittman (again), but his recipe was frightfully boring and seemed to be missing some critical elements. I only ended up referencing it for mushroom weight and liquid volume suggestions, but was on my own for everything else.

Mushroom and Barley Soup:

7 oz. crimini mushrooms, sliced and chopped

5 oz. shiitake mushrooms, stems removed, sliced and chopped

2 large or 3 medium carrots, diced

1/2 large yellow onion, diced

The usable parts of 1 leek, sliced

3/4 cup pearled barley

6 cups vegetable stock

1/2 to 1 cup red wine

3 garlic cloves, minced or pressed

3 thyme sprigs (use only the leaves)

1 bay leaf

Olive oil

Salt and pepper

Prepare all your ingredients. 

Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add all the vegetables and cook between 5-10 minutes, letting them soften a bit and pick up some color if possible. Add the barley and cook 5 more minutes, stirring occasionally. Add the garlic and wine and cook until the wine has evaporated. 

Add in the other herbs and the vegetable stock and bring up to a boil. Reduce to a low boil and cook until the barley is soft, between 30 and 40 minutes.

I served mine with some homemade croutons and fresh oregano.