Ingredients
60 ml olive oil
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
180 g pearl barley
180 g dry brown lentils
80 g dried porcini mushrooms, rinsed
2 liters low-sodium beef broth
1 bay leaf
1 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
400 g sliced button mushrooms
15 ml dry sherry
Directions
Step 1
In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté until soft but not browned, about 5 minutes. Stir in the chopped carrots and celery, and cook for an additional 5 minutes. Add the barley and lentils, stirring to coat them in the oil. Cook, stirring occasionally, until they are lightly toasted.
Step 2
Pour in the beef broth and add the bay leaf, parsley, thyme, and black pepper. Bring to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes. Add the porcini mushrooms and continue to simmer for an additional 30 minutes. Stir in the sliced button mushrooms, cover again, and cook for another 30 minutes, stirring occasionally. Stir in the sherry during the last 5 minutes of cooking. Taste and adjust the seasoning if necessary before serving.