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Savory Barley, Bean, And Mushroom Soup

Ingredients

• 1/2 cup dried shiitake mushrooms (1/4 ounce)
• 2 cups boiling water
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried oregano, crushed
• 1 bay leaf
• 2 14-ounce cans vegetable broth
• 1 15-ounce can navy beans or cannellini (white kidney) beans, rinsed and drained
• 1/2 cup regular (not quick-cooking) barley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1/2 cup sliced zucchini
• 1 cup shredded spinach
• 1/4 cup chopped parsley (optional)
• 1 tablespoon cider vinegar (optional)

Directions

1. In a bowl cover shiitake mushrooms with boiling water.
2. Let stand for 15 to 20 minutes.
3. Drain, reserving liquid.
4. Strain liquid.
5. Chop mushrooms.
6. In a saucepan heat 1 tablespoon of the oil over medium heat.
7. Add onion, celery, and carrot and cook 8 minutes.
8. Stir in garlic, thyme, oregano, and bay leaf.
9. Cook and stir 2 minutes.
10. Stir in reserved mushroom liquid, soaked mushrooms, broth, beans, barley, salt, and pepper.
11. Simmer, covered, for 35 minutes.
12. In a skillet heat remaining 1 tablespoon oil over medium heat.
13. Add mushrooms and zucchini and cook until tender.
14. Add mushrooms, zucchini, spinach, parsley, and vinegar to soup.
15. Heat through.
16. Discard bay leaf.

Attribution