Eosinophilic Esophagitis Friendly Classic Mushroom Barley Soup
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Learn more →Ingredients
6 servings
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup dry sherry or dry white wine
- 8 cups low-sodium beef broth
- ¾ cup pearl barley, rinsed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let stand for 15 minutes, until the mushrooms are fully softened. Lift the mushrooms out with a fork, roughly chop them, and set aside. Pour the soaking liquid through a fine-mesh strainer or coffee filter into a separate container, leaving any grit behind; reserve the strained liquid.
- 2
Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat until the butter is melted and the foam subsides. Add the cremini mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes, until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate and set aside.
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