Mushroom-Barley Soup

1. 1

   Soak the porcini in 3 cups very hot water (see page 112).

2. 2

   Put the olive oil in a medium saucepan and turn the heat to medium-high.

3. 3

   Add the shiitakes and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes.

4. 4

   Add the barley and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper.

5. 5

   Remove the porcini from their soaking liquid (do not discard the liquid); sort through and discard any hard bits.

6. 6

   Add the porcini to the pot and cook, stirring, for about a minute.

7. 7

   Add the bay leaf, the mushroom soaking water, and 3 cups additional water (or stock if you prefer).

8. 8

   Bring to a boil, then lower the heat to a simmer; cook until the barley is very tender, 20 to 30 minutes.

9. 9

   Taste and add more salt if necessary, plus plenty of pepper.

10. 10

    Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary.

11. 11

    Add 1 onion, diced, when cooking the shiitakes and carrots.

12. 12

    Substitute 3 potatoes, peeled and diced, for the barley.

* Per serving · 4 servings · Values may vary.

No additional tips available.