Image credit to: Beth Harris
Ingredients
Recipe
Allow dried mushrooms to soak for 30-60 minutes. Strain mushrooms, reserving liquid and finely chop porcini.
Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Add tomato paste and saute until dark brick red, add soy sauce scraping up any browned bits. Add fresh and dried mushrooms and stir all together. Add mushroom soaking liquid and 8 cups stock.
Bring to boil, add barley and allow to simmer until barley is just tender, about 45 minutes, adding more liquid as necessary.
Season with salt and pepper before serving. Garnish with dill.
The Jewish American Kitchen
$6.59
(32 oz)
Add-onsBroths & Soups
$3.99
(4 oz, 1-3 heads)
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$3.29
(2 lbs)
$3.19
(1 head)
$2.39
(8 oz)
$2.99
(1 lb)
$2.89
(8oz)
$22.49
(500 ml)
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