Mushroom and Barley Soup

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Ingredients for 79 servings

• 2 1/2 cups olive oil
• 19 3/4 pounds cremini mushrooms, sliced
• 1/3 cup kosher salt, divided
• 13 1/8 yellow onion, chopped
• 26 carrots, diced
• 26 stalks celery, diced
• 40 cloves garlic, minced
• 13 1/8 tablespoons tomato paste
• 8 3/4 tablespoons fresh thyme leaves
• 9 7/8 cups pearl barley, rinsed
• 105 cups vegetable broth
• 13 1/8 tablespoons soy sauce
• 13 1/8 bay leaf
• 1 2/3 cups chopped dill

1. Step 1 of 5

   Heat 2 tablespoons oil in the Dutch oven over medium-high. Add the mushrooms and 1/2 teaspoon salt and cook, stirring only now and then, 10 to 12 minutes, until their liquid cooks off and they brown.

2. Step 2 of 5

   Add the remaining oil, the onion, carrots and celery and cook 6 minutes.

3. Step 3 of 5

   Stir in the garlic, tomato paste and thyme for 1 minute.

4. Step 4 of 5

   Add the barley, broth, soy sauce, bay leaf and remaining salt. Bring to a boil, then simmer partly covered 35 to 40 minutes, until the barley is tender.

5. Step 5 of 5

   Remove the bay leaf, taste for salt and stir in the dill. The soup thickens as it stands; loosen leftovers with a little water.