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Root Vegetable & Barley Soup with Bacon

Root Vegetable & Barley Soup with Bacon
Photo by Scott Phillips

Ingredients

  • 2 medium purple-top turnips, peeled and cut into small dice
  • 2 medium cloves garlic
  • 1 oz. dried porcini mushrooms
  • ¾ cup pearl barley, picked over, rinsed, and drained
  • 2 medium Yukon Gold potatoes, peeled and cut into small dice
  • ½ tsp. dried thyme
  • Freshly ground black pepper
  • + 8 more ingredients
    • ¾ tsp. caraway seeds
    • 2 small bay leaves
    • 2 medium red onions, chopped
    • 4 tsp. fresh lemon juice
    • 5 medium carrots, peeled and cut into small dice
    • 2 quarts lower-salt chicken broth
    • Kosher salt
    • 4 slices bacon, cut in half crosswise

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside. Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a p...

View full recipe at Fine Cooking

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