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Mushroom Barley Soup: Submitted by: dwmoar | Date Added: 17 Mar 2011
Listed in: Soups and Stews

1 cup boiling water
1 package (1/2 oz) dried wild mushrooms, such as porcini
2 tbsp vegetable oil or butter
3 onions, finely chopped
6 cloves of garlic, minced
1 tsp salt
1 tsp cracked black peppercorns
1 1/2 lbs button mushrooms, sliced
2/3 cup pearl barley
7 cups vegetable stock
1 bay leaf
1 tsp soy sauce

Cooking Instructions

1. In a heat proof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.

2. In a skillet, over medium heat, heat 1 tbsp vegetable oil. Add onions and cook, stirring for 3 minutes, until softened. Add garlic, salt and peppercorns and cook for 1 minutes. Transfer mixture to slow cooker stoneware. In same pan, heat remaining oil and cook button mushrooms over medium-high heat just until they begin to lose their liquid. Add dried mushrooms, toss to combine and cook for 1 minute. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, bay leaf and soy sauce.

3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.

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Mushroom Barley Soup
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