Mushroom and Barley Soup

1. 1

   Lift the porcini out of the soaking water, squeeze dry (saving the water), and chop into small pieces.

2. 2

   Strain the soaking water and pour it into the broth.

3. 3

   Bring to a boil.

4. 4

   Stir in salt and several grinds of pepper, the barley, chopped porcini, and sliced mushrooms, and return to a steady perking boil.

5. 5

   Cover, and cook for about 40 minutes or longer, until the barley and the mushrooms are tender to the biteuncover the pot near the end of cooking to thicken the soup if you want.

6. 6

   Taste, and adjust the seasonings.

7. 7

   Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

* Per serving · 4 servings · Values may vary.

No additional tips available.