Kosher salt and freshly ground black pepper(to taste)
10cupssliced and roughly chopped fresh mushrooms(any type)
2tablespoonsall-purpose flour
8cupsless-sodium chicken or vegetable broth(or more as needed)
2bay leaves
½cuppearl barley
Sliced scallions and chopped fresh parsley (to garnish; optional)
Instructions
Place the dried mushrooms in a small bowl and cover them with the hot water. Let soak for 20 minutes. Remove the mushrooms, reserving the soaking liquid, and finely chop the soaked mushrooms. Return them to the soaking liquid.
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, garlic, and thyme, and season with salt and pepper. Sauté, stirring occasionally, until the onions are tender, about 5 minutes. Add the fresh mushrooms and stir until they have become tender and lightly browned and any liquid that they released has evaporated, about 10 minutes.
Stir in the flour and stir for one minute until it blends into the mushrooms. Add broth and increase the heat to high. When the soup is simmering, add the bay leaves, barley, and dried mushrooms in their soaking liquid to the soup. Continue to simmer, uncovered, until the barley is tender, about 45 minutes, stirring from time to time. Add more water or broth if the soup is too thick. Check the seasonings towards the end and add salt and pepper if needed.
Serve hot, with scallions and parsley sprinkled on each serving if using.
Notes
What Type of Mushrooms to Use in SoupYou can absolutely use button mushrooms, available packaged in every supermarket, but many markets are also now carrying a wide range of the more exotic varieties, either packaged or in bulk. You can combine as many different types as you like in this recipe.
Creminis: Also known as baby portobellos, these are widely available and very sturdy. They are still mild in flavor but a bit more interesting than plain old button mushrooms.
Portobellos: This mushroom is actually a very mature button mushroom with a fully grown-out cap. The portobello has a meaty texture, great for grilling, and portobello “burgers” are a vegetarian’s good friend come summertime.
Shiitake: This is a favorite of mine, often called for in Asian recipes. They are savory and meaty and have a lot of umami punch.