Mushroom Barley Soup

Ingredients

• Water

  Plain, clean water

  1 ½ cup or 355g

• Dried Porcini Mushrooms

  Tesco

  1 oz or 28g

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  2 medium or 122g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Barley

  Pearled, raw

  ¾ cup or 150g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

Directions

1. Bring water to a boil. Place the boiling water and porcini mushrooms in a medium heatproof bowl and set aside to soak.
2. Melt the butter in a Dutch oven or large pot over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and tender, about 8 minutes. Add the barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.
3. Add the flour, stir to coat the barley and vegetables, and cook for 2 minutes.
4. Add the porcini mushrooms and their soaking liquid (avoid any grit at the bottom of the bowl), button mushrooms, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the barley is tender, 20 to 25 minutes.
5. Serve hot.