Prep 30 mins
Cook 1 hr 20 mins
This was given to me by the owner of The General Store in Eden, Utah. It's a quaint little place that sells antiques and old fashioned candy, serves breakfast and lunch. DH only ate this once but has been raving about it ever since.
- 4 tablespoons unsalted butter
- 2 1⁄2 lbs mushrooms, stems and caps separated
- 10 cups water
- 1⁄2 cup white wine
- 1 large Spanish onion, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 2 teaspoons dried thyme
- 2 bay leaves
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 cup pearl barley, uncooked
- 1⁄2 cup fresh Italian parsley
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh garlic, minced
- *Use any mixed variety of mushrooms. Separate stems and slice the caps.
- Heat 2 tablespoons butter in a large stockpot over medium heat.
- Add mushroom stems plus a few caps and sweat for five minutes until tender and releasing juice.
- Add water and wine, boil and reduce heat, partially cover and simmer for 20 minutes.
- Strain liquid through a fine sieve, reserve eight cups of liquid; set aside. Discard stems.
- Place pot over medium heat, melt 2 tablespoons butter and add onion, celery, carrots, and sweat for 5 minutes until tender.
- Add thyme, bay leaves, salt and pepper; stir to coat vegetables.
- Add sliced mushroom caps and saute for 5 minutes until tender and releasing juices.
- Add reserved mushroom stock and pearl barley.
- Boil then reduce heat and simmer one hour until barley is tender.
- Remove from heat, add parsley, vinegar and garlic.
- Remove bay leaves before serving.