A mix of dried and fresh mushrooms plus spinach lend a modern take to this classic recipe.
Barley is one of those grains that your grandmother probably always had in her pantry.
Mushrooms and barley are an old pairing, popular in dishes around the world wherever mushroom foragers lived.
Sheryl Julian
I like to use a mix of dried and fresh mushrooms in my soup.
I make this soup with plain water so I can build the seasonings myself.
This recipe makes a large batch, plenty for dinner tonight and meals in the days to come.
Sheryl Julian
Set aside for 30 minutes to soak.
With a slotted spoon, lift the mushrooms out of the bowl and transfer to a cutting board.
Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.
Sheryl Julian
Whip any dirt from the mushrooms with a damp paper towel.
Remove the stems from all except the button mushrooms.
Coarsely chop the large mushrooms and thinly slice the small mushrooms.
Sheryl Julian
In a large stock pot over medium heat, heat the oil.
Add the garlic, onion, celery, carrots, salt, and pepper.
Cook, stirring occasionally, for 10 minutes until the vegetables have softened.
Sheryl Julian
Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes.
Add the potato and barley and cook, stirring, for 1 minute more.
Bring to a boil, then lower the heat.
Sheryl Julian
Partially cover and simmer for 45 to 50 minutes, or until the barley and potatoes are both tender.
If the mixture seems too thick at any point, add more water, 1/2 cup at a time.
Add the spinach and stir well.
Sheryl Julian
Cover the pot and let the spinach wilt for 2 minutes.
Stir the soup and taste for seasoning.
Add more salt, soy sauce, or balsamic vinegar, if you like.
Sheryl Julian
Sprinkle with the remaining parsley and dill.
Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.
