Ingredients
Method
- Combine dried porcini and 1 ½ cup room temperature water in a large measuring cup and let it soak for 30 minutes to soften. Rub the porcini in the soaking liquid to rinse off any grits and coarsely chop. Reserve the soaking liquid letting any grits settle at the bottom.
- Heat a large saucepan with 2 tablespoon oil in medium heat. Add the onions, carrots and celery stir t; o combine. Lower the heat to low, put the lid on and let it sweat for at least 8-10 minutes. Add the porcini cook for 1 minute while stirring. Add the stock, wheat blend, bay leaf and thyme and bring to boil. Cover and simmer over low heat for 20 minutes. Add the button mushroom and the reserved soaking liquid from step 1 (strained with a paper towel to remove the accumulated grits). Continue cooking for another 10 minutes or until the grains are soft. Turn off the heat, add all the parsley and season with salt and pepper to taste. Ladle in a bowl and dust with porcini powder before serving if using.
Notes
Note: For the Grains, I use the wheat, barley and oat blend from Geovita. I like the shorter cooking time. But if you only have those individual whole grains, cook according to their cooking instructions and add with the button mushroom and ¼ cup rolled oats to the porcini-chicken stock after simmering for 10 minutes and continue cooking for another 10 minutes following the same instruction.