Mushroom-Barley Soup

Name: Mushroom-Barley Soup
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Salt and black pepper to taste; 1 bay leaf; ¾ cup pearl barley; ¼ pound or more fresh shiitake or button mushrooms, stemmed and roughly chopped; 2 medium carrots, sliced; 2 tablespoons extra virgin olive oil; 1 ounce dried porcini or other mushrooms (about 1 cup)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

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 <

Europe
France
Italy
Poland
Vegan
Soup
Eastern Europe
Winter
Mediterranean

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