Mushroom Barley Soup


Adapted from Epicurious.com. Serves 8.

1/3 cup pearled barley, soaked 6 hrs. in cold water
1/4 oz dried porcini (1/4 cup)
1 tablespoon olive oil
2 large onions, chopped
2 garlic cloves, minced
2 parsnips, peeled and choppped
2 carrots, chopped
1/2 lb fresh oyster mushrooms thinly sliced, or shiitakes-stems discarded and caps thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
1 bay leaf
1/4 cup medium-dry Sherry
3 cups low-salt beef or rich vegetable stock
soy sauce to taste
chopped fresh parsley

Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander. While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop.

Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, parsnips, shiitakes, porcini, salt and pepper and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.

Stir in tomato paste, bay leaf, sherry, stock, mushroom soaking liquid, barley, salt and pepper. If soup looks too thick, add a cup or so of water. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season to taste with salt, pepper and soy sauce. Garnish with chopped parsley.

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