A Barley Mushroom Ragout For When You’re Craving a Hearty Dish

More filling than soup, this vegetarian ragout will stick to the ribs.

 

 

Mushroom Ragout
Barley Mushroom Ragout
Barley Mushroom Ragout
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Place dried porcini mushrooms in a small bowl and pour in 1 cup boiling water. Let stand until softened, about 40 minutes. Drain mushrooms, reserving liquid and coarsely chop. Strain liquid and set aside.
  2. Meanwhile, in a heavy saucepan over medium heat, heat oil 1 minute. Add onion, garlic and ginger, and cook, stirring frequently, about 7 minutes. Stir in carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add reserved mushrooms, 2 tablespoons mushroom liquid, and shiitake and button mushrooms, and sauté 5 minutes or until tender. Stir in tomatoes and barley.
  4. Add remaining mushroom liquid, broth, salt and rosemary, and bring to boil. Reduce heat to medium low, cover and simmer 45 minutes or until barley is tender.
Recipe Notes

The Ultimate Soup Cookbook, Reader's Digest.