Barley Mushroom Soup

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Barley is such an ancient grain that historians aren't really sure when and where it originated. Because it is a grain that is well suited to harsh climates, it has sustained both cultures that arose in harsh northern climates as well as desert dwellers. Today, most of the barley grown goes first to animal feed and second to the making of malt for beer. Only a small amount of barley is made into a grain for the kitchen, usually as pearled barley. Grinding the barley kernels with very abrasive disks creates pearl barley. Each time that the kernel is ground is called a "pearling." Before it is condsidered suitable for quick cooking, barley must go through 3 or 4 pearlings.

INGREDIENTS

1 cup dried, sliced porcini mushrooms
2 cups boiling water
2 onions, quartered
2 celery stalks, chopped
2 garlic cloves
1-1/2 pounds white mushrooms
1 tablespoon extra-virgin olive oil or canola oil
8 cups vegetable or chicken broth
2/3 cup uncooked pearl barley
1/4 cup dry sherry
2 tablespoons chopped fresh dill, or 1 teaspoon dried
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley

Place the dried porcini mushrooms in a small bowl. Pour the boiling water over the mushrooms and set aside to soak.

Combine the onions, celery, and garlic in a food processor. Pulse to finely chop. Set aside. Place 1 pound of the white mushrooms in the food processor and pulse to finely chop. Slice the remaining 1/2 pound.

Heat the oil in a large soup pot over medium heat. Sauté the chopped vegetables and chopped mushrooms in the oil until they are well browned and the liquid has mostly evaporated, about 15 minutes.

Add the broth, barley, and sliced white mushrooms to the soup pot. Add the soaked porcini mushrooms and their soaking liquid, avoiding any grit that has settled in the bottom of the bowl. Bring to a boil, then reduce the heat and simmer until the barley is tender, 40 to 60 minutes.

Stir in the sherry, dill, plenty of salt and pepper to taste, and parsley. Taste and adjust the seasonings. Serve hot.

Makes 6 servings