Savory Barley Soup with Wild Mushrooms and Thyme

Ingredients

Produce
- 8 oz Cremini mushrooms
- 2 Garlic cloves
- 1/2 oz Porcini mushrooms, dried
- 1/2 cup Shallots

Canned Goods
- 3 cups Chicken broth
- 1 tbsp Tomato paste

Condiments
- 2 tsp Lemon juice, fresh

Pasta & Grains
- 3/4 cup Pearl barley

Baking & Spices
- 1/4 tsp Pepper, freshly ground
- 1/4 tsp Salt

Oils & Vinegars
- 1 tbsp Olive oil

Beer, Wine & Liquor
- 1/2 cup White wine, dry

Liquids
- 3 cups Water

Other
- 1 tsp Minced fresh thyme or 1/2 tsp. dried

Found on williams-sonoma.com

Description

This turned our perfectly - so delicious! Make sure you dont chop the creminis too small as its nice to have some larger chunks in there. This is the first soup Ive tried from W-S and will definitely try more!

Easy to prepare and fantastic mushroom flavor. I used 2/3 chicken broth and 1/3 beef broth and I think it could have stood more beef broth. However, I think that it would be fine with veggie broth too, making it fully vegan. I did not have the parmesan rind and I bet that would have been incredible, but I served it with some sharp provolone that I have leftover from another recipe and it was a nice addition.

This was delicious, easy to prepare, and quite healthy. I doubled the recipe to have some to freeze. Dont skip of the fresh squeeze of lemon, it really adds an extra zip. Fabulous!