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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In 'How to Cook Everything Vegetarian' by Mark Bittman Ingredients:
1 ounce dried porcini mushrooms (about 1 cup) |
2 tablespoons extra virgin olive oil |
1 lb fresh mushrooms, stemmed and roughly chopped (shiitake, cremini, portobello, or button) |
3 medium carrots, sliced |
1 cup pearl barley |
salt |
fresh ground black pepper |
1 bay leaf |
3 cups mushroom stock |
1 tablespoon soy sauce |
Directions:
1. Soak the porcini in 3 cups very hot water.
2. Put the olive oil in a deep skillet or medium saucepan over high heat.
3. When hot, add the fresh mushrooms and carrots and cook, stirring occasionally, until they begin to brown.
4. Add the barley and continue to cook, stirring frequently, until it begins to brown, 5-10 minutes.
5. Sprinkle with a little salt and plenty of pepper and turn off the heat.
6. When the porcini are soft, strain them through a strainer and reserve the soaking liquid.
7. Sort through and discard hard bits, if any, then coarsely chop the mushrooms.
8. Turn the heat to med-high, add the porcini to the pot, and cook, stirring, for about a minute.
9. Add the bay leaf, the mushroom soaking water, and the stock.
10. Bring to a boil, then lower the heat to simmer the soup; cover and cook until the barley is very tender, 20-30 minutes.
11. Add the soy sauce, then taste, adjust the seasoning, and serve.
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