This is a quintesential comfort food, so it’s been a great panedemic recipe. Leftovers will keep for a week or more in the fridge.
The last time I made it I realized as I was getting started that I had no fresh mushrooms! That didn’t matter much — what’s really essential is the dried mushrooms. We once got a huge jar of them at Costco, and it lasted us about 10 years. Sadly, Costco no longer carries the product. You can find dried mushrooms in bulk food stores and some supermarkets. Or you can buy them online. Don’t freak out at the sky-high per-pound price; you need very little and they weigh next to nothing, so an ounce or two will last you a long time (and they don’t spoil).
If you have porcini mushroom caps, use 3 to 5 of them. If your dried mushrooms are in bits and flakes, measure out about 3 tablespoons of pieces.
Ingredients:
3 to 5 dried porcini mushrooms or 3 tbs. dried mushroom pieces
1 Tbs. vegetable oil
1 large onion, chopped
1-2 carrots, chopped
1-2 stalks celery, chopped
4 – 8 oz. fresh mushrooms, sliced
6 cups stock (vegetable, beef, chicken)
1 can diced tomatoes
1 can Great Northern or cannelini beans
1 bay leaf
¼ cup fresh chopped parsley or 1 Tbs. dried parsley
½ cup pearled barley
salt and pepper to taste
Directions:
Soak the dried mushrooms in boiling water to cover for a half hour.
Heat the oil in a large pot and sautee the chopped onions for about 2 minutes. Add the carrots and celery and continue cooking until the vegetables are soft, another 3-5 minutes. Add the fresh mushrooms and cook until soft.
Add the stock and the canned tomatoes and stir.
Drain the dried mushrooms, slice them thin and add to the pot. (You can use the liquid that you drain off, but put it through a strainer first.)
Add the canned beans, bayleaf and parsley.
Bring the soup to the boil, then add the barley. Return to the boil, Reduce to a simmer, and cook, covered, for about 30 minutes.
The soup is better if you make it at least several hours before you want to serve it and reheat.
Serves 8
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