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Mushroom Barley Soup

Source of Recipe

Dr. Gabe Mirkin's Good Food Book


List of Ingredients

8 cups bouillon
12 dried mushrooms, stems removed broken in pieces
1 onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
pinch of cayenne, or to taste
1/2 cup barley
2 medium red potatoes, cut in 1/2 inch cubes
8 ounces box mushrooms, quartered
1/2 cup chopped italian parsley
2 tablespoons lemon juice or to taste


Recipe

Bring the bouillon to a boil n a large pot. Place the mushrooms in a small bowl and cover with 1 cup of the boiling bouillon; set aside to soak. Add the onion, garlic, oregano, thyme, cayenne and barley to the pot and return to boiling. Reduce the heat and simmer for 30 minutes. Ad the dried mushrooms and their soaking liquid, and the potatoes, and contiue simmering until the barley and potatoes are tender. Add the fresh mushrooms and cook 10 minutes more. If you like a thick soup, puree briefly with the hand blender, but leave lots of chunks. Stir in the parsley and lemon juice, adjust the seasonings and ladle into bowls.