👨‍🍳 作り方

1. 1

   Rinse the pearl barley under cold water and soak it in warm water for at least 1 hour (or overnight for quicker cooking). Drain and rinse again.

   💡 プロのコツ: Soaking barley helps it cook more evenly and reduces cooking time.
2. 2

   In a small bowl, cover the dried mushrooms with 2 cups of hot water and let them rehydrate for about 20-30 minutes. Once softened, lift the mushrooms out of the water (reserve the soaking liquid), chop them, and strain the liquid through a fine-mesh sieve or cheesecloth to remove any grit.

   ⏱️ 20-30 minutes
3. 3

   In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the chopped onions, carrots, and celery. Sauté until softened, about 8-10 minutes.

   ⏱️ 8-10 minutes
4. 4

   Add the sliced fresh mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.

   ⏱️ 5-7 minutes
5. 5

   Pour in the vegetable or mushroom broth, the reserved mushroom soaking liquid, the soaked barley, chopped rehydrated mushrooms, and the bay leaf. Bring to a boil.

   💡 プロのコツ: Using mushroom broth or the soaking liquid from dried mushrooms adds extra depth of flavor.
6. 6

   Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender and cooked through. Stir occasionally to prevent sticking.

   ⏱️ 45-60 minutes
7. 7

   Remove the bay leaf. Stir in the fresh chopped dill. Season generously with salt and black pepper to taste.

   💡 プロのコツ: Serve hot, garnished with a dollop of sour cream or crème fraîche if desired.