Ingredients
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1 liter water or 4 1/4 cups water
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1 tablespoon butter
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1 onion, finely diced
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1 stalk celery, finely diced
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1/4 cup sherry wine
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1/2 liter vegetable stock or 1/2 liter chicken stock
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1 cup pearl barley
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2 teaspoons thyme, chopped
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1 carrot, finely diced
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30 g dried mushrooms or 1 1/2 ounces dried mushrooms, any variety
Instructions
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.