Mushroom & Barley Soup with Wild Rice

Mushroom & Barley Soup with Wild Rice

Soups
Vegetarian

Serves 4-6

Made with vegetable stock, this is fully vegetarian. It’s also hearty, filling, and delicious — perfect with some bread and cheese on a cool autumn day.

Ingredients #

  • 2 clove garlic, minced
  • 3 tbsp butter
  • 3/4 cup finely sliced onion
  • 3/4 cup finely sliced leeks
  • 1 cup carrots, sliced
  • 1 cup parsnips, sliced
  • 1 lb mushrooms, cleaned and sliced
  • 1 oz dried wild mushrooms soaked in 1 cup hot water
  • 1 tsp kosher salt
  • 1 tbsp minced fresh sage leaves
  • 1/2 cup dry Madeira
  • 1/3 cup wild rice
  • 1/4 cup pearl barley
  • 5 cups vegetable stock or chicken stock
  • 1 or 2 scallions, thinly sliced, for garnish

Instructions #

Drain and chop the dried mushrooms once they are softened.

Saute onions, leeks, carrots, parsnips and garlic until softened, about 5 minutes. Add the mushrooms, salt, pepper and sage. Cook until the mushrooms have softened.

Add the Madeira and reduce by half over high heat. Stir in rice, barley and stock. Bring to a boil, reduce the heat, and simmer covered for about 40 minutes or until the rice is tender. Serve garnished with sliced raw scallions.