Hearty Mushroom Barley Soup with Porcini and Dill
A deli-style, plant-based soup: a pound of browned cremini mushrooms, plus soaked dried porcini for deep savory flavor, simmered with onion, carrot, celery, garlic and thyme in vegetable broth until the pearl barley is plump and tender. Finished with fresh dill. Thick, warming and even better the next day.
At a glance
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