← Nouns Cooking · Soup Pot

Ingredients

• 20 g dried porcini or other dried mushrooms
• 250 ml hot water
• 3 tbsp Olive oil
• 1 Onion, diced
• 450 g chestnut or button mushrooms, sliced
• 3 cloves Garlic, crushed
• 2 celery sticks, diced
• 2 Carrot, diced
• 1 tbsp Tomato purée (paste)
• 1 tbsp Soy sauce
• 1 tsp Dried thyme
• 1 Bay leaves
• 1.5 l vegetable stock
• 150 g Pearl barley, rinsed
• 2 tbsp dill or parsley, chopped
• sour cream, to serve (optional)
• Salt
• Black pepper

Method

1. Soak the dried mushrooms in the hot water while you prep the vegetables, about 15 min. Lift them out, chop them, and keep the liquid, leaving any grit behind.
2. Heat the oil in a large pot over medium-high heat. Cook the onion for 4 min, then add the fresh mushrooms and cook for 8–10 min, until their liquid has evaporated and they are browned.
3. Add the garlic, celery and carrot and cook for 3 min. Stir in the tomato paste, soy sauce, thyme and chopped soaked mushrooms.
4. Pour in the stock and the mushroom soaking liquid, add the bay leaf and barley and bring to a boil.
5. Cover and simmer for 45–50 min, stirring now and then, until the barley is plump and tender and the soup has thickened.
6. Season, stir in the dill and serve with a spoonful of sour cream if you like.

Tips

• Barley contains gluten, and so does regular soy sauce.
• The sour cream is optional; leave it off to keep the soup vegan and dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Natasha's Kitchen