Ingredients

How to make it

  • 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.
  • 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, soy and season with salt and pepper. Garnish with parsley.

Reviews & Comments 3

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  • mommyluvs2cook 1 year ago
    Wow this sounds amazing! Wish my family liked mushrooms...maybe a lunch for myself? :)
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  • NPMarie 1 year ago
    Sounds wonderful:) I'd like to try this using a good homemade veg stock..nice post!
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  • kristopher 1 year ago
    S-P-E-C-T-A-C-U-L-A-R.
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