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Year of the Soup: Week 51

I thought Martha Stewart had led me astray.  I had put my faith in her version of Mushroom Barley Soup, but the smell of the dried mushrooms re-hydrating on the counter made our entire kitchen smell gross.  Even as I cooked the mushrooms on the stove, I had concerns about what this soup would end up tasting like.  I have a love-hate relationship with mushrooms – sometimes they remind me too much of the texture of meat, and sometimes they taste wonderful.  It’s unpredictable.  I feared this soup was destined for the garbage disposal.

But Martha didn’t let me down.  After adding the tasty barley, sour cream mixture, and delicious smelling fresh dill, this soup lost all of its fungi-related weirdness.  It became downright delicious, and quite filling, too.  In Martha I trust.

We’ve nearly reached the end of the soups, which is good because I’ve also reached the end of my stockpile of veggie broth :)  I’ve got a yummy recipe saved up for the Year of the Soup “finale” – coming soon!

Mushroom Barley Soup

  • 2 ounces dried mushrooms, such as Polish borowik or porcini
  • 2 cups warm water
  • 6 ounces pearl barley, washed
  • 10 cups vegetable broth
  • 4 tablespoons unsalted butter
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 to 3/4 cup sour cream (optional)
  • 3 tablespoons all-purpose flour (optional)
  • 1/4 cup finely chopped fresh dill