- 1 1/2 ounces dried mushrooms (porcini, shiitake, cremini or a combination)
- 2 tablespoons olive oil
- 1 1/4 pounds fresh shiitake or cremini mushrooms, stems removed, coarsely chopped
- 1 medium carrot, peeled and sliced (about 1 1/2 cup)
- 1 medium leek, white part only, washed well and chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 1/2 cup)
- 1 1/2 cups pearl barley
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried rosemary, chopped
- 1 teaspoon salt
- 1 1/4 teaspoons black pepper
- 1 tablespoon balsamic vinegar
1. Bring 2 cups water to a boil, add dried mushrooms, remove from heat and set aside. Heat olive oil in a large saucepan over medium heat. Add fresh mushrooms, carrot, leek and celery; cook for 5 minutes, stirring occasionally, until vegetables are softened. Add barley and cook for an additional 3 minutes.
2. Strain dried mushrooms, saving the soaking liquid; cut into bite-size pieces. Add mushrooms, soaking liquid, broth, rosemary, salt and pepper to pot. Bring to a boil, reduce heat and simmer, uncovered, until barley is tender, about 20 minutes. Stir in balsamic vinegar.