Barley, Lentil, and Mushroom Soup
This hearty barley, lentil, and mushroom soup features whole grains and mushrooms simmered in a beef broth. It goes great with crusty bread and salad.
olive oil
¼
cup
onion, chopped
1
medium
carrots, chopped
2
celery, chopped
1
stalk
pearl barley
¾
cup
dry brown lentils
¾
cup
dried porcini mushrooms, rinsed
⅓
cup
low-sodium beef broth
2
quarts
bay leaf
1
dried parsley
1
teaspoon
dried thyme
¼
teaspoon
freshly ground black pepper
¼
teaspoon
sliced button mushrooms
4
cups
dry sherry (Optional)
1
tablespoon
 Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.
  Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.
