Polish Mushroom Barley Soup

1. 1Brown the mushrooms. Heat the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in two batches, seasoning each batch with a small pinch of salt. Cook without stirring for 3 to 4 minutes, then stir and continue cooking until deeply browned and their liquid has cooked away, 8 to 10 minutes per batch. Transfer the mushrooms to a plate.
2. 2Soften the vegetables. Reduce the heat to medium. Add the onion, carrots, and celery to the pot, adding a small splash of broth if the pot looks dry. Cook, stirring occasionally, until the onion softens, about 6 minutes. Add the garlic and cook for 30 seconds.
3. 3Build the soup. Over 3 to 4 minutes, stir in the pearl barley, potatoes, vegetable broth, bay leaves, marjoram, remaining salt, and black pepper. Scrape up any browned bits from the bottom of the pot; that is dinner, not debris.
4. 4SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. until tender. Bring the soup to a boil, then reduce to a gentle simmer. Cover partially and cook, stirring once or twice, until the barley and potatoes are tender, 30 to 35 minutes.
5. 5Finish and serve. Return the browned mushrooms and any juices to the pot. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. for 3 minutes, then remove the bay leaves. Stir in the dill, taste, and season with more salt and pepper if needed.
6. 6Store leftovers safely. Cool leftovers promptly and refrigerate in a covered container within 2 hours. Reheat only the portion needed until steaming hot and the soup reaches 165°F before serving.

Use wild mushrooms

Replace up to half of the cremini mushrooms with shiitake or oyster mushrooms. Brown them in batches just as thoroughly.

Make it richer

Stir in 1 tablespoon of butter at the end for a rounder finish. This variation adds milk to the allergen profile.