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Mushroom-Barley Soup
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
45 min
Appears in
By Mark Bittman
Published 2005
When my grandmother was a girl, this was a staple winter dish, and it still is in Poland and much of the rest of Eastern Europe. You might think of porcini as Italian or French, but good dried mushrooms, including porcini, come out of Poland to this day.
Ingredients
1 ounce 1 cup 2 tablespoons
Method
- Soak the porcini in 3 cups very hot water. Put the olive oil in a medium saucepan and turn the heat to medium-high. Add the shiitakes and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes. Add the barley and continue to cook, stirring frequently, until it begins to brown; sprinkle with a litt
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