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Wild Mushroom and Barley Soup
Ingredients
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1 ounce dried porcini mushrooms
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1 cup hot water
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11/2 cups fresh shiitake mushrooms, chopped
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2 cups button mushrooms, chopped
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1tablespoon olive oil
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2 leeks, finely chopped
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1 stalk celery, finely chopped
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1 small carrot, peeled and diced
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6 cups low sodium vegetable broth
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1 bay leaf
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1 cup quick cooking barley
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3 medium Yukon Gold potatoes, scrubbed and cut Into 1/2-inch dice
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salt and freshly ground pepper, to taste
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6 tablespoons Pecorino Romano cheese, freshly grated
Preparation
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In a small bowl, pour 1 cup of hot water and add dried porcini. Make sure all mushroom pieces are submerged, about 20 minutes. Stir mushrooms to release grit and strain mushroom broth into a separate bowl. Strain mushroom broth through cheese cloth or a coffee filter to remove any grit. Chop porcini mushrooms. Set aside.
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In a large saucepan, heat the avocado oil over medium heat and add the leek, celery and carrot. Cook until softened, about 8-10 minutes. Add the chopped porcini, shiitake and button mushrooms and cook for 10 minutes or until they release their juices. Stir occasionally.
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Add the vegetable broth, mushroom broth, bay leaf, potatoes and barley. Bring to a boil, cover and reduce heat to a simmer for about 15 minutes or until potatoes are tender. Discard the bay leaf and season with salt and freshly ground pepper to taste.
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Ladle soup into bowls and pass freshly grated Pecorino Romano cheese at the table.
