Barley, Lentil and Mushroom Soup

Ingredients

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 3/4 cup pearl barley
• 3/4 cup dry brown lentils
• 1/3 cup dried porcini mushrooms, rinsed
• 2 quarts low-sodium beef broth
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 4 cups sliced button mushrooms
• 1 tablespoon dry sherry (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery and carrots and cook, stirring, until softened, about 6 minutes.

2. Add the sliced button mushrooms and cook, stirring, until they release their liquid and begin to brown, about 5 minutes.

3. Add the pearl barley, dry brown lentils, rinsed dried porcini mushrooms, dried thyme, dried parsley, black pepper and bay leaf. Stir to coat.

4. Pour in the low-sodium beef broth and bring to a boil over high heat. Reduce the heat to low and simmer, partly covered, for 50 minutes, stirring occasionally, until the barley and lentils are tender.

5. Remove the bay leaf. Stir in the dry sherry if using and simmer 5 minutes more.

6. Taste and adjust seasoning with more pepper if desired, then ladle into bowls and serve hot.