Porcini, Potato, and Pearl Barley Stew

Makes 6 servings

Torn pieces of crusty bread are perfect for dipping into this fragrant mushroom stew.

1/2 ounce dried porcini mushrooms
1 cup hot water
1 medium onion, minced
6 ounces button mushrooms, thinly sliced
2 teaspoons canola oil
1/2 cup pearl barley, rinsed and drained
4 medium potatoes, peeled and cut into 1/2-inch cubes
4 cups mushroom broth or vegetable stock
Salt and black pepper to taste

1. In a bowl, soak dried mushrooms in hot water for 20 minutes. Reserve mushrooms and their liquid.

2. In a large saucepan over medium-high heat, saute onion and button mushrooms in oil until softened, about 5 minutes. Add barley and cook, stirring occasionally, until lightly toasted, about 3 minutes.

3. Add reserved porcini mushrooms and their liquid, potatoes, and broth or stock; bring to a boil. Simmer, partially covered, for 30 to 40 minutes, until barley is tender. Add salt and black pepper to taste.

VEGAN

Per Serving: 188 Cal (11% from fat), 5g Prot, 2g Fat, 26g Carb, 177mg Sod, 0mg Chol, 5.8g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.