1 Put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
2 Heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
3 Stir in barley and cook one minute.
4 Add tomatoes, and stock.
5 Bring to boil, then reduce heat and cover.
6 Simmer 20 to 30 minutes, until the barley is tender.
7 Stir in dill and cayenne pepper; season with salt and black pepper to taste (I find this requires a good deal of salt, but will depend on your stock).
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