Barley and shiitake mushroom soup
This is an easy soup to make, the dry sherry adds a lovely dimension to the mushrooms and barley. It’s a filling soup, but not heavy, with a lovely full rich flavor.
Serving Size: 4
- 1 cup barley
- 2 handfuls dry Shiitake mushrooms
- 6 cups water
- 3 cloves garlic
- 1 stalk celery, minced
- 1/2 cup sherry
- 3 tablespoons soy sauce
- 4-5 twigs fresh thyme chopped
- Bring 5 cups water to the boil.
- Add dry mushrooms.
- Let them soak for an hour.
- While you let the mushrooms soak, slice the celery into small pieces.
- In a small pot, boil the remaining water.
- Add the peeled garlic cloves and chopped celery and boil until tender, around 15 minutes.
- Pour the garlic, celery, and boiling water into a blender.
- Blend until smooth.
- After the mushrooms are done soaking, remove from the water, squeezing out and reserving the excess liquid.
- Bring the water used for soaking to a boil and add barley.
- Dice the shiitake mushrooms.
- Add mushrooms, blended celery/garlic liquid, sherry, and soy sauce and thyme to the pot with the barley.
- Bring to the boil, then reduce heat.
- Simmer covered until the barley is tender, around an hour.
- You may need to add more liquid as the barley will continue to soak it up.
- Serve hot with freshly ground black pepper and thyme to taste.