Paula made this soup for her Holiday party this year and it was fabulous! There was plenty of truly delicious food, but I went back for seconds of this soup and was shameless enough to ask for some of the leftovers.
Paula, who is a vegetarian, made this with vegetable stock (fantastic), but I went full on with the beef stock (yummy). Later, I made it again, this time with chicken stock (delicious). Really, you can’t go wrong. I changed the original recipe by cutting back a little on the barley and the lentils, but it is still a very hearty soup, almost a stew. I also made it a teeny tiny bit healthier by cutting back on the oil. You can do whatever feels right to you.
I noticed that this soup definitely improves with age. It was better two hours after I made it and even better the next day, so I recommend that you make it a day ahead if you can. I served it with Cheese Gougères that I whipped up with leftover Christmas cheese, but it would also be fantastic with a nice crusty bread.
Barley, Lentil & Mushroom Soup
Adapted from a recipe at Allrecipes.com
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 stalk celery, finely chopped
- 2 medium carrots, finely chopped
- 2/3 cup pearl barley
- 2/3 cup dry brown lentils
- 1/3 cup dried porcini mushrooms, rinsed
- 2 quarts stock (vegetable, beef or chicken)
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1 dry bay leaf
- 4 cups sliced button mushrooms
- 2 tablespoons red wine