First recipe from our new Jay Solomon cookbook (thanks Cathy!), Vegetarian Soup Cuisine. Three types of mushrooms in this one – can’t go wrong there. End result was a little bland, though, so we replaced a cup of the water-based broth with chicken stock. Next time around we’ll probably replace all 6 cups of water with a chicken or vegetable stock and throw in some crushed garlic for added flavor.

1 tbsp canola oil
12 oz button mushrooms, sliced
4 oz fresh shiitake or oyster mushrooms, sliced
4 oz cremini mushrooms, sliced
1 medium yellow onion, diced
2 stalks celery, chopped
2 tbsp chopped shallots
6 cups hot water (or chicken broth)
1/2 cup pearl barley
1/4 cup dry white wine
2 tsp Dijon mustard
2 tbsp dried parsley
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground white pepper
1/3 lb green beans, trimmed and cut into 1-inch pieces

Heat oil in a large saucepan. Add the mushrooms, onion, celery, and shallots and cook for 8-10 minutes over medium heat, stirring frequently.

Add the water, barley, wine, mustard and seasonings, and cook for about 50 minutes over low heat, stirring occasionally.

Stir in the green beans and cook for 10 minutes more.

Let the soup stand for several minutes before serving.

Serves 6.