Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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1 stalk celery, chopped
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1 clove garlic, minced
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2 ounces dried porcini mushrooms
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1 cup quick-cooking barley
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1 cup fresh ripe tomatoes, seeded and chopped
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6 cups chicken stock
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2/3 tablespoon dried dill
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1/8 teaspoon cayenne pepper
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1 teaspoon salt, to taste
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fresh ground black pepper
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3/4 lb button mushroom, sliced
Instructions
- Put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
- Heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
- Stir in barley and cook one minute.
- Add tomatoes, and stock.
- Bring to boil, then reduce heat and cover.
- Simmer 20 to 30 minutes, until the barley is tender.
- Stir in dill and cayenne pepper; season with salt and black pepper to taste (I find this requires a good deal of salt, but will depend on your stock).
- Serve.