May 22, 2022
3 tablespoons extra virgin olive oil (I use Kasandrinos)
1/4 ounce dried shiitake mushrooms, soaked in 1 cup hot water
1 1/4 cups pearl barley
2 bay leaves
1 large onion, chopped
1 cup chopped celery, including leaves
1 cup peeled and chopped carrots
2 cloves crushed garlic
1 lb white mushrooms, scrubbed and sliced
Salt and pepper
4 tablespoons tamari
3 quarts chicken or mushroom stock (low sodium okay)
1/4 cup chopped shallots (optional)
Gather the ingredients.
Heat the oil over medium flame in a large, heavy-bottomed saucepan or 3-quart pot.
Drain the soaked shiitakes, reserving liquid.
Chop the shiitakes fairly fine and add them to the pot along with the sliced mushrooms, onions, celery, carrot, and barley.
Increase the heat to medium high, and cook vegetables, stirring often, until the mushrooms have browned and the vegetables are beginning to soften, about 10 minutes.
Add the soaking liquid from the dried shiitake mushrooms, vegetable stock, tamari, thyme, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 40 minutes. Add more water or stock if the soup seems too thick..
Check the soup for seasoning and add a pinch of sea salt and freshly ground pepper if needed.
Remove the thyme branch and bay leaf. Sprinkle the soup with dill and serve.
Enjoy!!!
Servings : 4-6
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 114kcal
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