Barley, Lentil, and Mushroom Soup
Ingredients
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- ¾ cup pearl barley
- ¾ cup dry brown lentils
- ⅓ cup dried porcini mushrooms, rinsed
- 2 quarts low-sodium beef broth
- 1 bay leaf
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 4 cups sliced button mushrooms
- 1 tablespoon dry sherry (Optional)
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Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.
- Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.
Source
Original recipe: View Original