Mushroom Barley Bean Soup
A big pot of mushroom barley bean soup feeds ten people from a short list of cheap, pantry-friendly ingredients. The method is what matters here: the onion, carrots, zucchini and mushrooms are all sautéed in the soup pot first, and the mushrooms are cooked until they release their liquid, which builds a deeper base. Barley thickens the broth as it simmers, and white beans make it filling.
Instructions
Soak the white beans in water for several hours, then set them aside. Draining them before they go into the soup is optional, but they should be well softened by the end of the soaking.
Set a large pot over heat and sauté the chopped onion for about 3 minutes. Use the same pot you will cook the soup in, so nothing is lost.
Add the carrots and zucchini and sauté for about 5 minutes more, stirring now and then.
Add the sliced mushrooms and keep sautéing until they have given up all of their liquid. You can leave that liquid in the pot for the soup, or let it boil off first if you want the vegetables to taste more concentrated.
Pour in the water, then add the barley, the soaked beans, the stock or soup mix, and salt and pepper. Stir to dissolve the stock or mix.
Cook the soup for a few hours, until the beans and barley are tender. Taste and adjust the salt and pepper before serving. If you like, cubed meat can be added to the pot.
Make it personal.
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