Cremini & Porcini Mushroom-Barley Soup

with Collard Greens, Fennel & Crème Fraîche

2 Servings

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From the Test Kitchen

Crème fraîche is an amazing ingredient. Technically, it’s a kind of soured cream, but it bears little resemblance to U.S.-style sour creams. Subtler, richer and more versatile, it’s sweet enough to be paired with fruit, but rich and hearty enough to be used in sauces and in soups. That’s exactly how you’ll be using it here. It adds an incredible, creamy finish to this dish, highlighting the unique earthiness of the porcini mushrooms in the broth.

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Nutrition

PER SERVING
Calories

575 Cals (est.)

fresh

ingredients

½ cup Pearled Barley
8 oz Cremini Mushrooms
1 bunch Collard Greens
1 Carrot
1 Fennel Bulb With Fronds
1 Yellow Onion
1 bunch Thyme
1 Tbsp Sherry Vinegar
½ cup Crème Fraîche
½ cup Grated Pecorino Cheese
½ oz Dried Porcini Mushrooms

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the cremini mushrooms. Remove and discard the stems of the collards greens; thinly slice the leaves. Peel and slice the carrot into rounds. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant). Separate the fennel stems from the bulb; thinly slice the stems and small dice the bulb. Peel and small dice the onion. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. In a small bowl, combine the crème fraîche and half the thyme; season with salt and pepper to taste. Place the dried porcini mushrooms in a bowl with 2 cups of hot water.

2 Cook the cremini mushrooms:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and softened.

3 Cook the aromatics:

Add the carrot, fennel bulb, fennel stems, onion and remaining thyme to the pot of cremini mushrooms; season with salt and pepper. (If the pot seems dry, add an additional teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until the aromatics have softened.

4 Start the soup:

To the pot of mushrooms and aromatics, add the collard greens, barley, 3 cups of water, the water from the bowl of porcini mushrooms and the porcini mushrooms (roughly chopping before adding). Heat to boiling on high. Once boiling, reduce the heat to medium-low. Simmer 18 to 20 minutes, or until the soup is slightly thickened and the barley is tender. Remove from heat.