Originally posted: Feb 2011
A very hearty and mushroomy winter soup from Smitten Kitchen. Great with crusty bread! I didn’t have the sherry vinegar so I used balsamic instead. I also used barley instead of farrow.
Mushroom and Farrow (Barley) Soup
(taken from Smitten Kitchen; click here for recipe)
Makes about 7 cups
- 1/3 cup dried mushrooms
- 2 tablespoons oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 pound mushrooms (white, cremini, shiitake or a mixture thereof; I used 100% brown/creminis)
- 1/2 cup farro, pearled barley, or spelt, rinsed
- 6 cups low sodium or salt-free beef broth or stock (vegetable, mushroom or chicken stock can be swapped)
- 1/4 cup dry sherry
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 tablespoon sherry vinegar
- Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes, or till re hydrated.
- Trim and slice mushrooms, then give them a rough chop to your desired texture.
- Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes. Add garlic, and sauté for 30 seconds.
- Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes.
- Raise heat and add barley; sauté for another 3 minutes.
- Add broth, sherry and tomato paste.
- Drain rehydrated mushrooms, saving the liquid, and finely chop mushrooms.
- Strain mushroom-soaking liquid to remove any grit and add to pot along with the reconstituted mushrooms.
- Season with salt and pepper, and simmer for about 40 minutes, until barley/farrow is tender.
- Stir in sherry vinegar; adjust seasonings and serve.