Mushroom and Barley Soup
Recipe information
Yield
for 8 cups of finished soup, serving 6 or more
Ingredients
1/2 ounce dried porcini (about 1/2 cup loosely packed), soaked in 2 cups warm water (see box on page 140 for tips)
8 cups Savory Potato Broth (page 63)
1/2 teaspoon salt, or more to taste
Freshly ground black pepper to taste
1 cup barley, rinsed
12 ounces firm mushrooms, button or cremini, sliced (about 4 1/2 cups)
Preparation
Lift the porcini out of the soaking water, squeeze dry (saving the water), and chop into small pieces. Strain the soaking water and pour it into the broth. Bring to a boil. Stir in salt and several grinds of pepper, the barley, chopped porcini, and sliced mushrooms, and return to a steady perking boil. Cover, and cook for about 40 minutes or longer, until the barley and the mushrooms are tender to the bite—uncover the pot near the end of cooking to thicken the soup if you want. Taste, and adjust the seasonings. Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
