Mushroom-Barley Soup
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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the porcini in 3 cups very hot water (see page 112). 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 little salt and pepper. Remove the porcini from their soaking liquid (do not discard the liquid); sort through and discard any hard bits.
Step 2
Add the porcini to the pot and cook, stirring, for about a minute. Add the bay leaf, the 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 the barley is very tender, 20 to 30 minutes. Taste and add more salt if necessary, plus plenty of pepper. Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary.
Mushroom-Potato Soup (Russia)
Step 3
Add 1 onion, diced, when cooking the shiitakes and carrots. Substitute 3 potatoes, peeled and diced, for the barley.
