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Irish Breakfast Mushroom Soup

Submitted by: Dawn Lowe-Wincentsen

This soup is good as a light lunch or first course for dinner. Smoky undertones of Irish breakfast tea highlight the earthiness of the mushrooms.

Prep Time: 1 hour
Serving Size: serves 4
  • 2 c. mixed dehydrated mushrooms
  • 6 c. lukewarm water
  • 3 tbsp. Irish breakfast tea leaves in tea ball or other strainer
  • 1/2 c. pearl barley, uncooked
  • 1 tbsp. olive oil
  • 1/2 c. onion, diced
Rehydrate mushrooms in water per package instructions. Reserve water when draining; set mushrooms aside.
Bring 2 c. of mushroom water to a boil and add barley. Lower heat to medium low and cook for 30 min., stirring occasionally.
Meanwhile, heat rest of mushroom water in a large pot. Add tea to steep for 10 min. Take tea out and set to the side. Slice mushrooms into bite size pieces and add to broth.
Heat oil in a pan. Add onion and sauté until it begins to caramelize on the edges. Add onions and oil to broth with mushrooms.
After barley has cooked for 30 min., add to broth with mushrooms and onion. Turn heat to medium high, return tea leaves to pot, and let simmer for 10 min.
Remove soup from heat. Remove tea leaves from soup. Serve hot.

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