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.
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