Ingredients
1 oz. dried porcini mushrooms
2 medium cloves garlic
Kosher salt
4 slices bacon, cut in half crosswise
2 medium red onions, chopped
2 small bay leaves
3/4 tsp. caraway seeds
1/2 tsp. dried thyme
Freshly ground black pepper
2 quarts lower-salt chicken broth
5 medium carrots, peeled and cut into small dice
2 medium purple-top turnips, peeled and cut into small dice
2 medium Yukon Gold potatoes, peeled and cut into small dice
3/4 cup pearl barley, picked over, rinsed, and drained
4 tsp. fresh lemon juice
Fine Cooking
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2 medium cloves garlic
Kosher salt
4 slices bacon, cut in half crosswise
2 medium red onions, chopped
2 small bay leaves
3/4 tsp. caraway seeds
1/2 tsp. dried thyme
Freshly ground black pepper
2 quarts lower-salt chicken broth
5 medium carrots, peeled and cut into small dice
2 medium purple-top turnips, peeled and cut into small dice
2 medium Yukon Gold potatoes, peeled and cut into small dice
3/4 cup pearl barley, picked over, rinsed, and drained
4 tsp. fresh lemon juice
Description
If You Store This For More Than A Day, The Barley Will Absorb Some Of The Liquid And You’ll Need To Thin It With A Little Water When You Reheat It.
Fine Cooking
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