|
¼ olive oil
4 medium onions, chopped
2 qts. Vegetable stock
2 cups water (more as needed)
1 oz. dried porcini mushrooms
4 TBS. tomato paste
4 tsp. dried rosemary
2 cups celery, diced
2-4 carrots, diced
Fresh parsley
Salt & pepper to taste
1-2 cups barley (pre-cooked) (rice or other grain can be used
Heat oil and saute’ onions over low heat until carmelized and browned (about 45 minutes) then remove to a bowl. Add about 1 cup of stock and re-hydrate the mushrooms by blanching them for about 5 minutes. Stir in tomato paste and stir to a smooth paste. Add rest of stock, rosemary, onions, celery, carrots and parsley -bring to a boil. Simmer for at least 30 minutes. Add cooked barley and adjust seasonings.
|
