Creamy Porcini Barley Soup

This special soup calls for mushroom bouillon cubes made by Knorr, but only available in Italy. I’m including it anyway, just in case you travel to Italy sometime, and can pick some up. In the meantime, you can substitute chicken or beef broth.


1/2  cup  pearl barley
4-1/2  cups  mushroom broth
(3-4 Knorr Funghi Porcini bouillon cubes, dissolved in boiling water)
1  oz  dried porcini mushrooms, soaked in 1/2 cup lukewarm water; chopped finely (retain water)
2  cups  boiling water
1  Tbs  olive oil
1  cup  minced shallots
8  cups  sliced button mushrooms
2  stalks  celery, finely chopped
1  tsp  dried sage
1/2  tsp.  freshly ground pepper
2  Tbs  flour
1  cup  dry to medium sherry
1/2  cup  sour cream (or heavy whipping cream)
1/4  cup  minced fresh chives

Combine barley and 1½ cups broth in a small saucepan. Bring to a boil; reduce heat and simmer until barley is tender, about 30-35 minutes.

Meanwhile, combine dried porcini mushrooms and boiling water. Let soak until mushrooms are soft, about 20 minutes. Drain, reserving liquid. Chop the mushrooms in small pieces.

Heat butter and oil in a Dutch oven, over medium heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white button mushrooms and cook, stirring often, until they have released their juices and started to brown, 8-10 minutes. Add the porcinis, celery, sage, and pepper. Cook, stirring often, until mixture begins to soften, about 3 minutes. Sprinkle flour over vegetables and cook, stirring until the flour is incorporated, about 1 minute.  

Add the reserved soaking liquid, and the remaining 3 cups of broth. Increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until celery is tender and soup has thickened, about 18-22 minutes. Puree half of this mixture in a food processor or blender.
Return to the soup pot. Add the cooked barley and continue cooking until heated thoroughly, about 5 minutes. Stir in sour cream or heavy cream.  Garnish with chives in each serving bowl.