Mark Bittman'S Mushroom Barley Soup
- 1 ounce dried porcini mushrooms (about 1 cup)
- 2 tablespoons olive oil
- 1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
- 3 medium carrots, peeled and sliced
- 1 cup pearl barley
- Salt and pepper
- 1 bay leaf
- 1 tablespoon soy sauce
- 1. Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
- 2. Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
porcini mushrooms, olive oil, shiitake, carrots, pearl barley, salt, bay leaf, soy sauce
Taken from www.epicurious.com/recipes/member/views/mark-bittmans-mushroom-barley-soup-52552731 (may not work)