Sunday, September 27, 2009
Also, I tried substituting Pearl Bailey for the pearl barley, but it really didn't work
Dunno about where you live, but here on the Island of Long, it feels like fall. And you know what that means: I want soup. (Well, maybe you didn't know that, but you do now.)
Here's an easy one with an incredible depth of flavor: Mark Bittmann's mushroom barley soup.
I swapped out the soy sauce for Worcestershire sauce, and used chicken stock instead of the water. But the real flavor comes from the dried porcini mushrooms. Yum. And even with prep time and cook time combined, you can be eating this about an hour.