Mushroom Barley Soup




  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