Mushroom Barley Soup
  • 1 oz dried wild mushrooms
  • 3 T olive oil
  • 3 oz pancetta, chopped
  • 3 cups onions, chopped
  • 2 cups carrots, sliced
  • 2 cup celery, sliced
  • 4 cloves of garlic, minced
  • ¾ cup quick cooking barley
  • 16 oz baby bellas fresh mushrooms, chopped
  • 4 cups beef broth
  • 3 springs thyme, tied together with twine
  • 2 T flour
  • 2 T butter
  • 2 t salt
  • 1 t pepper
  • 4 ounces creme fraiche
  • ½ cup Marsala
  • ¼ cup chopped parsley
  1. Put the dried mushrooms in 6 cups of water in a medium pot and bring to a boil. Turn off heat and set aside for at least 20 minutes so they can re-hydrate
  2. Heat olive oil in a large Dutch Oven
  3. Add pancetta, onions, carrots and celery - saute over medium heat until the vegetables are tender, stirring occasionally, about 10 minutes
  4. Add garlic and barley and cook for 2 minutes, stirring it a bit more
  5. Add the fresh mushrooms and the Marsala, cook for 5-7 minutes
  6. Strain the dried mushrooms, reserving the liquid
  7. Chop the mushrooms and add them to the pot with the soaking liquid, thyme, salt and pepper
  8. Bring to a boil, lower the heat and simmer for about 35 minutes, discard the thyme
  9. In a small bowl, mash the butter and flour together and stir into the hot soup
  10. Simmer for a few minutes, then stir in the creme fraiche
Recipe by The Rocky Mountain Woman at