For some insane reason, I used to hate mushrooms. Crazy, right? Especially looking through my recipes.. there are mushrooms everywhere! Clearly, my opinion has changed. Now, I can't get enough of them.. I want to put them in everything. I actually have noticed a trend that I've been putting them in recipes too frequently and I'm trying to stray away from that. I know there are plenty of people who don't like mushrooms, so I'd like to take a bit of a break from them for the site. However, before we do that, I have to post a recipe where they are the focal point.
It has officially begun snowing here in Philly. Bane is thrilled. I'm miserable and decided I need soup. There was really no better thyme to make this super earthy, warm, delicious soup. Of course, I first needed to lace up my boots and trek through the snow. Totally worth it. This soup has an incredible flavor, thanks in part to the use of porcini mushrooms. Though they are more costly than other mushrooms, they really do take the average mushroom soup to the next level. I would not recommend omitting them.
If it isn't incredibly obvious, I love deep, earthy flavors in my food. The porcini mushrooms, my gosh, really transform the flavors of what is usually a pretty good soup into something much more. I've also added parsley and lemon to give some contrast. Keeping with tradition, I stuck to barley as the grain for this soup. It has a lot of minerals and I feel it's highly underrated. When the soup has come together, I also like to puree a small portion of it to add back in, or give a quick whirl with an immersion blender. It gives a luxurious base thanks to the fiber in the barley. In sum, if you're feeling a bit under the weather or in need of a warm up, this soup is calling your name. Make it, eat it, take a shot of whiskey.. you'll be feeling better in no time!
Mushroom Barley Soup
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.