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Ingredients: 1 oz dried porcini mushrooms 1 cup pearl barley 1 onion, chopped 2 carrots, diced 2 celery stalks, diced 2 cups water 2 tbsp olive oil 1 tsp thyme Salt and pepper to taste Instructions: 1. Rinse and Rehydrate dried mushrooms by rinsing and then soaking them in warm water for 20 minutes. Drain, saving the broth and chop. 2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cook until softened. 3. Stir in rehydrated mushrooms, barley, and thyme. Cook for a few minutes. 4. Add the broth from rehydrating and the water and bring to a boil. Reduce heat and simmer for 40 minutes, or until barley is tender. 5. Season with salt and pepper before serving. |
