Entrée: Italy – Brodo di Sherry e Porcini con Orzo Perla (Sherry-Porcini Broth with Pearl Barley)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 20 min

Total 1 hr 20 min

Ingredients

3 / 4 oz / 20 g dried porcini mushrooms
1 1 / 3 cups (320 ml) hot water (for soaking porcini)
1 / 3 cup (60 g) pearl barley, rinsed
8 oz / 225 g cremini or mixed wild mushrooms, sliced
1 small leek, white and light green parts only, thinly sliced
1 small carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
1 / 2 cup (120 ml) dry sherry (fino or amontillado)
6 cups (1.4 L) light chicken or game-bird stock (or vegetable stock)
4 juniper berries, lightly crushed
1 bay leaf
4 small sage leaves
2 sprigs fresh thyme
1 tsp (5 ml) soy sauce or tamari
1 strip lemon zest (about 2 inches) or 1 / 2 tsp finely grated zest
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) finely chopped flat-leaf parsley
Optional: 1–2 tsp (5–10 ml) sherry vinegar, to finish

Instructions

Place dried porcini in a heatproof bowl and cover with the hot water; soak 20 minutes. Strain through a fine filter to remove grit, reserving the soaking liquid. Chop the softened porcini.
In a soup pot, warm the olive oil and butter over medium heat. Add leek, carrot, and celery with a pinch of salt; cook, stirring, until tender, 5–6 minutes. Stir in garlic for 30 seconds.
Add sliced mushrooms and cook until they release their juices and begin to brown, 5–7 minutes.
Pour in the sherry and simmer until reduced by about half, 2–3 minutes.
Add the stock, reserved porcini liquid, chopped porcini, barley, juniper berries, bay leaf, sage, and thyme. Bring to a simmer.
Reduce heat to maintain a gentle simmer and cook until the barley is just tender, 30–35 minutes. Skim any foam as needed.
Stir in soy sauce and lemon zest. Remove bay, herb stems, and juniper berries. Season to taste with salt and pepper; add sherry vinegar if using.
Ladle into warm bowls and finish with chopped parsley. Serve hot alongside the roast pheasant.