Mushroom Leek Barley Soup

We’re on a barley kick lately and are loving this Mushroom Leek Barley Soup. Of all the interesting whole grains out there beyond brown rice, pearled barley is the cheapest and easiest to find. A one-pound bag is right there by the dried beans and rice in any supermarket. It may not be as fancy as farro, but barley offers the same nice chew in soups and adds great heft to salads at a fraction of the cost.  

Follow the package directions and cook the barley using the same method for brown rice. It takes about 45 minutes to simmer. I make the whole bag and store it in a covered container in the refrigerator. For the next few days, I add some to my beans and soups and toss some into salads. Once cooked it’s ready to go into lots of things.  

Our Mushroom Leek Barley Soup is a perfect way to enjoy some of that cooked barley in the fridge. You can make your own broth or use your favorite canned or boxed. Leeks and mushrooms, both dried and fresh are the real keys to this wonderful soup. It’s umami in a bowl.  

Cook the leeks and fresh mushrooms at least 20 minutes, and while they’re cooking, soak the dried porcini mushrooms in boiling water. Pour the hot soup over a mound of barley in individual servings or add as much barley as you like to the soup pot.

Mushroom Leek Barley Soup

cheaters Mushroom Leek Barley Soup can be made with any kind of broth. Make it beefy or make it vegetarian. Soups and Stews Mushroom Leek Barley Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ounce dried porcini mushrooms
• 3 medium leeks, white and light green part sliced
• 2 tablespoons butter
• 2 tablespoons oil
• 1 pound mushrooms, sliced or chopped
• 4 cups beef broth, chicken broth, or vegetable broth
• 1 cup dry white wine, optional
• 1/2 teaspoon dried thyme
• 1 cup pearl barley, cooked according to package directions, warmed in the microwave if not hot
• Chopped parsley for garnish, optional

Instructions

Place the dried mushrooms in a medium bowl. Pour 2 cups of boiling water over them. Let them soak about 30 minutes while you cook the leeks and mushrooms.
Place the butter and oil in a large soup pot. Cook over medium heat until the butter is melted.
Add the leeks. Cook until very soft, about 10 minutes, stirring frequently.
Add the mushrooms and continue to cook until the mushrooms are very soft and fragrant about 15 minutes.
Remove the dried mushrooms from the liquid, reserving the liquid. Finely chop them and add to the soup pot.
Add the broth and mushroom soaking water. Simmer about 15 minutes.
Season with salt and pepper, to taste.
To serve, place about 1/4 to 1/3 cup of the cooked barley in each soup bowl. Ladle the hot soup over the barley.
Sprinkle each serving with parsley. Makes 6 servings.