Mushroom-barley soup

Oil, olive	2 tablespoons
Garlic, minced	2 cloves
Onion, yellow, diced	1 large
Carrots, peeled, diced	2 large
Celery, diced	2 stalks
Salt, kosher	1 ½ teaspoons +
Thyme, dried	1 teaspoon
Pepper, freshly ground	½ teaspoon +
Tomato paste	2 tablespoons
Mushrooms, cremini or button; sliced	1 pound
Pearl barley	½ cup
Bay leaf	1
Broth, mushroom or vegetable	5 cups
Lemon juice, fresh	1 tablespoon

1. Using an Instant Pot, select the Sauté setting, and heat the oil. 
2. Add the garlic and heat, stirring for 2 minutes with a wooden spoon. 
3. Add the onions, carrots, celery, and salt; sauté for 5 minutes, until the onion is softened. 
4. Add the thyme, pepper, and tomato paste; sauté for about 1 minute. 
5. Stir in the mushrooms, barley, bay leaf, and broth. 
6. Secure the lid, press Cancel, select Manual, and set the cooking time to 30 minutes. 
7. Let the pressure naturally release for 20 minutes, then vent the Instant Pot to release the remaining pressure. 
8. Carefully open the pot, remove and discard the bay leaf, and stir in the lemon juice. 
9. Taste and adjust the seasonings as needed.

Recipe from The Ultimate Instant Pot Cookbook by Coco Morante.

Slow cooker barley risotto with shrimp & artichokes

Olive oil	1 tablespoon
Onion, yellow, chopped	1 medium
Garlic, minced	2 cloves
Lemon juice	¼ cup
Pearl barley, rinsed	1 cup
Chicken broth, reduced sodium	3 cups
Tomatoes, sundried, chopped	¼ cup
Artichoke hearts, quartered	12 ounces
Salt, sea	¼ teaspoon
Pepper, freshly ground	½ teaspoon
Prawns, raw, peeled, deveined	1 pound
Pecorino romano cheese, grated	2 ounces
Baby spinach	3 ounces
Parsley, chopped	½ cup

1. In a medium-sized skillet over medium-low heat, sauté the onions until tender, about 5 minutes. 
2. Add the garlic, and cook for 1 minute, stirring constantly. 
3. Add the lemon juice, increase the heat to medium, and cook until the liquid is absorbed, about 1 minute; transfer to the slow cooker. 
4. Stir in the barley, broth, tomatoes, artichokes, salt, and pepper. 
5. Cover and cook on high for 3 to 4 hours, or until the barley is tender and the liquid is nearly absorbed. 
6. Fifteen minutes before serving, stir in the shrimp and cheese. 
7. Cover and cook for 10 minutes, or until the shrimp are opaque. 
8. Fold in the spinach, stirring until it is wilted. 
9. Stir in the parsley, and serve.

Savory barley soup with wild mushrooms & thyme

Porcini mushrooms, dried	½ ounce
Wine, dry white	½ cup
Olive oil	1 tablespoon
Shallots, chopped	½ cup
Garlic, minced	2 cloves
Mushrooms, oyster, chopped	8 ounces
Thyme, minced	1 teaspoon
Salt	1/4 teaspoon
Pepper, freshly ground	1/4 teaspoon
Chicken broth	3 cups
Pearl barley	¾ cup
Tomato paste	1 tablespoon
Lemon juice	2 teaspoons

1. Rinse the porcini well to remove any dirt or grit.
2. In a small saucepan, bring the wine to a simmer.
3. Remove from heat, and add the porcini.
4. Let stand for 15 minutes, and then drain the porcini over a bowl, reserving the liquid.
5. Finely chopped the porcini.
6. In a Dutch oven over medium-high heat, warm the oil.
7. Add the shallots and garlic, and sauté until wilted, about 3 to 5 minutes.
8. Add the oyster mushrooms, thyme, salt, and pepper.
9. Cook until the mushrooms release their liquid and begin to brown, about 4 to 5 minutes.
10. Add the reserved porcini liquid, and bring to a boil, scraping up any browned bits from the bottom of the pot.
11. Add the broth, barley, tomato paste, 3 cups water, and the chopped porcini.
12. Cover and simmer until the barley is tender to the bite, about 45 to 50 minutes.
13. Remove from heat, and let cool slightly.
14. Purée about 1 cup of the soup in a blender.
15. Return to the pot, heat until just hot, and stir in the lemon juice.
16. Season with salt and pepper; serve.

Yield: 4
Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

Beef with mushrooms & barley

Mushrooms, dried, such as porcini	1 ounce
Water, boiling	2 cups + 1 cup
Butter, unsalted	2 tablespoons
Beef chuck, cut into 2-inch pieces	2 pounds
Onions, yellow, finely chopped	2
Garlic, minced	2 cloves
Mushrooms, fresh, preferably cremini, brushed clean, stems removed, and caps thinly sliced	1 pound
Beef broth	16 ounces
Pearl barley	½ cup
Carrots, finely chopped	3
Parsnips, peeled, finely chopped	2
Salt
Pepper, freshly ground
Dill, fresh, chopped	2 tablespoons

Hydrate

1. Place dried mushrooms in a bowl, add boiling water, and let soak for 20 minutes.
2. Strain through a fine-mesh sieve lined with a double layer of cheesecloth placed over a bowl.
3. Rinse the mushrooms under cold running water, and then finely chop.
4. Set the mushrooms and soaking liquid aside.

Brown

1. In a large frying pan over medium-heat heat, melt butter.
2. Working in batches, if necessary, add the beef.
3. Turning frequently, brown the beef on all sides, about 10 minutes.
4. Remove from the pan, and set aside.

Sauté

1. Add the onion to the pan, and sauté over medium-high heat until softened, about 3 to 5 minutes.
2. Add the garlic, and cook for 1 minute.
3. Stir in rehydrated mushrooms.
4. Add fresh mushrooms, and sauté over medium heat until they start to brown, about 5 minutes.
5. Stir in the mushroom soaking liquid and the broth.

Bake

1. Preheat oven to 300°F.
2. Transfer the beef to a Dutch oven.
3. Add the mushroom mixture, and stir to combine.
4. Cover and cook until the beef is tender, about 2 hours.
5. Uncover, and stir in barley with 1 cup of boiling water.
6. Cover, and cook for an hour.
7. Uncover, and stir in carrots and parsnips.
8. Cover, and cook until the beef and barley are tender, about 30 minutes longer.
9. Season to taste with salt and pepper.

Serve

1. Spoon into warmed bowls.
2. Garnish with dill.
3. Serve immediately.

Based on a recipe from Williams-Sonoma Essentials of Slow Cooking.