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1
Bring a medium pot of salted water to a boil.
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2
Add the barley and cook to just shy of tender, 25 to 30 minutes.
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3
Drain in a sieve and run under cold water, then drain again.
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4
Put the dried porcini mushrooms in a small saucepan with about 2 cups water.
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5
Bring to a low boil, then simmer until tender.
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6
Transfer the mushrooms with a slotted spoon to a food processor.
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7
Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there).
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8
Puree until smooth.
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9
Heat the EVOO in a large Dutch oven over medium-high heat.
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10
Add the portobello mushrooms and cook until browned.
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11
Add the thyme, shallots, celery and carrots and season with salt and pepper.
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12
Cook until the vegetables are tender, 5 to 6 minutes.
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13
Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.
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14
Stir in the stock, porcini puree and Roasted Garlic Paste.
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15
Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper.
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16
Heat a large nonstick skillet over medium-high heat.
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17
Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once.
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18
Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces.
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19
Dress with the Worcestershire sauce.
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20
Stir the parsley and barley into the soup, then ladle into shallow bowls.
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21
Arrange the steak on top of the soup.
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22
Cook's Notes: The cooked barley can be refrigerated in a resealable plastic bag until ready to serve the soup.
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23
The soup, without the barley and steak, can be refrigerated for a make-ahead meal.
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24
Reheat over medium heat.
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25
Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO.
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26
Wrap up the garlic in the foil to make a tightly sealed pouch.
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27
Roast until very tender, about 45 minutes.
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28
Let cool, then squeeze the garlic from the skins into a food processor.
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29
Add 1/3 cup EVOO and the honey and season with salt and pepper.
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30
Puree until smooth, adding more EVOO if necessary.
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31
Transfer to a small container.
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32
(Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
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33
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
