Barley, Mushroom and Onion Soup
- 1 cup pearl barley, rinsed thoroughly
- 8 cups water
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- ½ ounce dried porcini mushrooms
- 2 tablespoons tomato sauce
- ½ cup diced carrot
- 1 cup diced celery
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions:
It’s typical of the kind of peasant soup you might find in a mountainous region where barley grows plentifully, and mushrooms are to be had in season.
- Place the barley and water in the slow cooker insert.
- In a sauté pan, heat the oil and sauté the onion until golden brown, about 10 minutes.
- Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. Pour the soaking water through a strainer lined with a damp paper towel or a coffee filter. Coarsely chop the mushrooms.
- Add the mushrooms and the strained soaking water, the sautéed onion, the tomato sauce, carrot, and celery to the barley. Cover and cook on low for 6 to 8 hours, or until the barley is completely tender. Add the parsley and salt and pepper to taste.
- Serve sprinkled with a tablespoon or two of freshly grated Parmesan.