Recipe: Mushroom and Barley Soup
Ingredients
- 1 1/2 cups boiling water
- 1 ounce dried porcini mushrooms
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, diced
- 2 medium stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup pearled barley
- 2 tablespoons all-purpose flour
- 12 ounces cremini mushrooms, stems removed and cut into 1/4-inch-thick slices
- 6 cups low-sodium vegetable broth
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