Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pam Anderson's Mushroom-Barley Soup 3.0 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Prepare a satisfying meal for your family with this hearty soup from chef Pam Anderson's "Cook Without a Book: Meatless Meals." Ingredients ½ ounce dried mushrooms, chopped or broken into bite-size pieces 4 cups homemade or good-quality low-sodium store-bought vegetable broth 2 tablespoons olive oil 1 large onion, chopped 1 pound sliced cremini mushrooms ¾ teaspoon dried thyme leaves 3 cups cooked barley ¼ cup red miso paste Coarse salt and freshly ground black pepper Directions In an 8-cup glass measuring cup or other microwave-safe container, stir together dried mushrooms and vegetable broth. Transfer to microwave and cook until steamy-hot and mushrooms have softened, about 5 minutes. Meanwhile, heat oil in large pot over medium-high heat. Add onion and cook, stirring, until golden brown, about 5 minutes. Add cremini mushrooms and cook until well browned, 5 to 7 minutes. Add thyme, hot broth mixture, and barley; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, about 10 minutes. Whisk in miso. If mixture seems too thick, add enough water to reach desired consistency. Season with salt and pepper; serve hot. Rate it Print