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Hearty Barley, Lentil, and Mushroom Soup

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner
Hearty Barley, Lentil, and Mushroom Soup
Ingredients
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3/4 cup pearl barley
  • 3/4 cup dry brown lentils
  • 1/3 cup dried porcini mushrooms, rinsed
  • 2 quarts low-sodium beef broth
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups sliced button mushrooms
  • 1 tablespoon dry sherry
Instructions
1
Heat a generous amount of oil in a large cooking vessel over an intermediate heat setting. Introduce the onion into the pot and cook until it becomes soft and pliable, yet retains a hint of its natural color, approximately 5 minutes. Combine the carrots and celery in the pot and continue to cook for another 5 minutes. Add the barley and lentils, stirring them gently so they are evenly coated with oil. Continue to cook, occasionally stirring the mixture, until it becomes lightly browned and fragrant.
2
Next, pour in a substantial amount of beef broth into the pot. Add a bay leaf, parsley, thyme, and pepper to give the dish its distinct flavor profile. Bring the mixture to a rolling boil before introducing the porcini mushrooms and reducing the heat to a low simmer. Cover the pot and allow it to cook, stirring occasionally, for 25 minutes.
3
Subsequently, add button mushrooms to the pot and cover it once more. Continue to cook, stirring occasionally, for an additional 30 minutes. During the final 5 minutes of cooking, introduce a small amount of sherry to enhance the flavors. Finally, taste and adjust the seasoning as needed before serving the dish.