Chef Tom Valenti's Mushroom, Barley, and Sage Soup

A chef will lift our favorite meals to the heights. Try this recipe from Chef Tom Valenti.

• 2 tablespoons olive oil
• 1 large carrot, peeled and cut into small dice
• 1 medium Spanish onion, peeled and cut into small dice
• 1 stalk celery, cut into small dice
• Coarse salt
• Freshly ground pepper
• 1 1/2 pounds white mushrooms, brushed clean, stems discarded, thinly sliced
• 2 quarts store-bought, reduced sodium beef froth
• 3/4 cup pearl barley
• 1/4 cup dried porcini mushrooms, rinsed and crumbled by hand
• 2 tablespoons chopped fresh sage leaves
• Garlic croutons (optional)

METHOD

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until hot by not smoking. Add the carrot, onion, and celery, season with salt and pepper, and cook, stirring, until the vegetables are lightly browned, about 7 minutes. Add the white mushrooms, season with salt and pepper, and cook until they begin to give off their liquid, 5 to 7 minutes

Add the broth and barley to the pot and bring the liquid to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes. Add the porcini and simmer, still covered, until the barley is softened, but still a bit al dente, about 25 minutes longer, checking periodically to be sure the soup is simmering very gently so as not to break up the other ingredients. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for u to 1 month. Reheat before proceeding.

Stir in the sage. Taste and adjust the seasoning if necessary. Ladle into individual bowls and sere, garnishing with garlic croutons if desired.

Serves: 8

Reprinted with permission from ©2003 Tom Valenti and Andrew Friedman, TOM VALENTI'S SOUPS, STEWS, and ONE-POT MEALS, published by Scribner

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