Dear Noelle: My husband and I love the mushroom barley soup at Junior's Deli in West L.A. Could you possibly get the recipe so we can make it at home? Thanks.
Dear Sharon: Junior's was happy to share the recipe for this hearty soup, which we've adapted below.
Junior's mushroom barley soup
Total time: 2 1/2 hours
Servings: 4 to 6
Note: Adapted from Junior's Deli in West Los Angeles.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
1/2 cup dried mushrooms, preferably shiitake or porcini
1 cup boiling water
3/4 cup peeled and diced carrot
3/4 cup diced onion
1/2 cup diced celery
1 cup pearl barley
4 cups water, more if needed
4 cups beef or chicken broth, more if needed
Salt and pepper
1. In a large, heavy-bottom saucepan or small pot, soak the dried mushrooms in the boiling water until hydrated, about 15 minutes.
2. Stir in the carrot, onion, celery and barley, along with the water and broth. Bring the liquid to a simmer over high heat.
3. Reduce the heat to a gentle simmer, loosely cover and continue to cook for about 2 hours, until the barley is tender and the flavors are developed. Add additional water or broth to the soup to thin as desired, and season to taste with salt and pepper. This makes about 1 quart soup.
Each of 6 servings: 153 calories; 6 grams protein; 31 grams carbohydrates; 7 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 2 grams sugar; 543 mg sodium.
SOS REQUESTS: Send Culinary SOS requests to email@example.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.