It’s delicious. It’s typical of the kind of peasant soup you might find in a mountainous region where barley grows plentifully, and mushrooms are to be had in season. And best of all, it’s a put-the-stuff-in-the-pot-and-walkaway-from-it no-brainer.
Recipe information
Yield
serves 4
Ingredients
1
8
2
1
1
2
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Place the barley and water in the slow cooker insert.
Step 2
In a sauté pan, heat the oil and sauté the onion until golden brown, about 10 minutes.
Step 3
Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. Pour the soaking water through a strainer lined with a damp paper towel or a coffee filter. Coarsely chop the mushrooms.
Step 4
Add the mushrooms and the strained soaking water, the sautéed onion, the tomato sauce, carrot, and celery to the barley. Cover and cook on low for 6 to 8 hours, or until the barley is completely tender. Add the parsley and salt and pepper to taste.
Step 5
Serve sprinkled with a tablespoon or two of freshly grated Parmesan.
Suggested Beverage
Step 6
Personally, I’d prefer a beer with this hearty, simple peasant soup.