Anti-Inflammation Mushroom Soup
AUTHOR:
A creamy anti-inflammation soup loaded with mushrooms and barley, deeply savory and ready in under an hour.
Equipment
- Heavy-bottomed pot
- Food processor (optional)
Ingredients
- ¾ cup pearl barley
- ¾ pound potatoes (diced)
- 1 ounce dried porcini mushrooms
- 2 medium carrots
- 4 cloves garlic (minced)
- 1 onion (diced)
- 2 bay leaves
- 1½ cups mushroom soaking liquid
- 6 cups vegetable or chicken stock
- 2 tablespoons flour
- ½ cup Greek yogurt
- 4 tablespoons fresh dill (chopped)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rehydrate dried porcini mushrooms in warm water for 20 minutes
- Prep and dice the onion, garlic, carrots, and potatoes
- Remove mushrooms from the liquid and dice them, reserving the strained soaking liquid
- Sauté onion with bay leaf, then add garlic, followed by carrots, barley, and mushrooms
- Sprinkle flour over the vegetables and stir to coat
- Add broth, reserved mushroom liquid, pearl potatoes, and dill
- Simmer the soup for 25 to 30 minutes until the barley and potatoes are tender
- Remove the pot from the heat, stir in Greek yogurt, and add more dill before serving