Entrée: United States – Woodland Barley Broth with Leek and Fennel

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr

Ingredients

2 tbsp (30 ml) olive oil
2 large leeks (white and light green parts), halved lengthwise, rinsed, sliced
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
8 oz / 225 g cremini mushrooms, sliced
1 oz / 28 g dried porcini mushrooms, rinsed
1 cup (240 ml) boiling water (for soaking porcini)
1 medium carrot, small dice
1 celery rib, small dice
2 garlic cloves, thinly sliced
1 / 2 cup (100 g) pearl barley, rinsed
6 cups (1.4 L) low-sodium beef stock (or mushroom/vegetable stock)
1 bay leaf
4 fresh thyme sprigs
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) dry sherry or dry white wine
1 tsp finely grated lemon zest
2 tbsp chopped flat-leaf parsley
Fennel fronds, chopped, for garnish

Instructions

Place dried porcini in a heatproof bowl and cover with 1 cup boiling water. Soak 15 minutes, then lift out porcini, finely chop, and strain the soaking liquid through a coffee filter or fine sieve to remove grit; reserve both.
Heat olive oil in a heavy pot over medium-high. Add leeks and fennel; cook, stirring occasionally, until lightly charred at the edges and softened, 6–8 minutes.
Add cremini mushrooms and cook until they release moisture and brown, 5–6 minutes.
Stir in carrot, celery, and garlic; cook until fragrant, 1–2 minutes.
Deglaze with dry sherry, scraping up any browned bits; simmer 30 seconds until mostly evaporated.
Add pearl barley, chopped porcini, reserved porcini liquid, beef stock, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Simmer uncovered until barley is tender but still slightly chewy, 35–40 minutes. Skim any foam as needed.
Remove bay leaf and thyme stems. Stir in lemon zest and parsley; adjust salt and pepper to taste.
Ladle into warm bowls and garnish with chopped fennel fronds. Serve immediately.