Mark Bittman

Mushroom-Barley Soup

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

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 dried porcini or other mushrooms (about 1 cup)
  • 2 tablespoons <

Method

  1. 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