This is one of those rare situations where I won't reconstitute a dried mushroom. No need as it imparts its woodsy deep flavor right into the broth while absorbing the herbs and other flavors. Makes a lot more sense then just rehydrating and adding a lot of water to the 'shroom when it should be all about adding flavor.
I use pearled barley. Tried the unpearled, or barley with its husk on once. The texture was too crunchy and it took forever to cook up. What you loose in the lack of the bran coating you more than make up for with texture and ease of cooking. Even pearled barley does take a while to cook up. 45-60 minutes depending on the age and dryness so it needs to go in before the wild rice.
Wild Mushroom Barley Wild Rice and Beef Soup
- 1 lb beef roast - 1/2" cubes
- 1 onion - diced
- 3 ribs celery with tops - sliced
- 3 carrots - sliced
- 1 c dried porcini mushroom pieces
- 2 t Thyme
- 1 t salt
- 1 t black pepper
- 1 c pearled barley
- 1/3 c wild rice
- 1 large (48oz-ish) can beef broth (I use swansons)
- 1 small can beef broth
In large stock pot add enough olive oil to cover bottom of pan. Add onion, carrot, celery, salt and pepper, cook over low heat until onion is translucent. Add barley and cook 2 minutes longer.
Add large can beef broth, thyme and dried mushrooms. Raise heat to medium and bring to a boil. Cover and simmer 20 minutes.
Add wild rice and cook another 30-45 minutes until barley and wild rice are cooked through. Add additional broth from the small can as needed to keep it at a thick soup consistency. Check for seasoning and add salt if needed. Serve hot with crusty buttered bread.
Monitor liquid levels as the soup simmers dryness of barley and wild rice determines how much additional borth needs to be added during the cooking process to keep it at a thick soup consistency.