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3 qt. chicken broth 1 1/4 c. pearl barley 2 bay leaves 3 c. water 6 dried shiitake mushrooms* 1/4 c. EVOO 1 large onion, chopped 1 c. celery, chopped 1 c. carrots, chopped 2 cloves garlic, crushed 1 lb. white mushrooms salt and pepper to taste *Two cups fresh shiitake mushrooms may be substituted for dried. Bring first 3 ingredients to a boil; reduce to simmer and set timer for 2 hours 15 minutes. Bring 3 cups water to a boil; remove from heat. Add shiitake mushrooms and hydrate for 20 minutes; drain and reserve liquid. Finely chop mushrooms. Saute onion and carrots until translucent; add chopped shiitake mushrooms and garlic. Add reserved liquid and bring to a boil; cook 2 minutes. Add to broth. Sear white mushrooms on both sides until golden; add to broth. Cook on low simmer until timer goes off, or barley is tender. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |