Barley Mushroom Bowl (Print Version)
# Ingredients:
01 -
1 1/4 cups of pearl barley.
02 -
2 bay leaves.
03 -
6 dried shiitake mushrooms.
04 -
3 quarts of chicken or mushroom broth (low-sodium works fine).
05 -
1/4 cup of olive oil, split.
06 -
1 big onion, diced.
07 -
1 cup of celery, including leaves, chopped.
08 -
1 cup of carrots, peeled and diced.
09 -
2 cloves of garlic, crushed.
10 -
1 pound of white mushrooms, cleaned and sliced up.
11 -
Salt and pepper, adjust to taste.
# Instructions:
01 -
In a large pot, boil your broth. Toss in barley along with bay leaves. Turn down the heat and let it gently bubble without the lid.
02 -
Drop dried mushrooms into 3 cups of boiling water, then take it off the heat. Let them sit for 20 minutes. Strain the soaking liquid with a coffee filter, keeping both the mushrooms and the flavorful water.
03 -
In a pan with 2 tablespoons of oil, cook the carrots, onion, and celery till golden brown. Stir in the soaked mushrooms that you chopped, followed by garlic. Cook for another couple of minutes.
04 -
Pour the mushroom soaking liquid into the veggies. Let it heat up briefly, then add this veggie mix into your bubbling soup pot.
05 -
Using the rest of the oil, sear the fresh mushrooms in two portions until they’re deliciously browned. Stir these into the soup.
06 -
Simmer everything uncovered for about 2 hours and 15 minutes, till the barley is soft and the soup thickens up nicely. Adjust salt and pepper, tasting as needed.
# Notes:
01 -
Easily make it vegetarian by using mushroom broth.
02 -
This is inspired by a classic Jewish deli-style dish.
03 -
If it gets too thick, just add a splash of water.