A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
Ingredients
- 1 oz. dried porcini mushrooms
- 1⁄4 cup olive oil
- 8 cloves garlic, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- 1 lb. white button mushrooms, thinly sliced
- 1⁄4 cup sherry
- 8 cups beef stock
- 1⁄2 cup pearl barley
- 2 tsp. thyme leaves
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup finely chopped parsley
ADVERTISEMENTADAD
Instructions
Step 1
Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
Step 2
Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
