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mushroom and barley soup

4.5

(11)

www.thekitchn.com
Your Recipes

Servings: 6

Cost: $3.24 /serving

Ingredients

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Instructions

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Step 1

Place the water and porcinis in a medium heatproof bowl; set aside to soak.

Step 2

Melt the butter in a Dutch oven or large pot over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.

Step 3

Add the flour, stir so it coats the barley and vegetables, and cook for 2 minutes. Add the porcini mushrooms and their soaking liquid (avoid any grit at the bottom of the bowl), cremini mushrooms, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.

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