Soup is on! It's cold, it's raining, and it's time for soup. This Eastern European inspired brew could be served alongside a thick slice of black bread, and washed down with a flask of vodka for authenticity's sake, but it works just fine on its own, too. Break out your Dostoyevsky Kafka, and Bulgakov, and enjoy a homey night in with this savory soup.
Serves 6
What You Need:
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, grated
1 cup barley
5 cups water or mushroom stock
Salt and freshly ground black pepper
1 tablespoon fresh dill, minced
What You Do:
1. Remove the porcini mushrooms from the soaking liquid, reserving the water. Thinly slice the porcinis and return to the soaking liquid. Set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook until soft and lightly caramelized, about 7 minutes. Add the barley and water, and season to taste with salt and pepper. Simmer for 20 minutes.
3. Add the reserved mushrooms and soaking liquid plus half the dill. Cook until the barley is tender, about 10 minutes longer. Serve hot, garnished with the remaining dill.
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