1 1/3 cups pearl barley
1/2 cup dried porcini mushrooms
1/4 cup EVOO, plus more for drizzling
6 portobello mushroom caps, gills scraped, halved and thinly sliced
2 tablespoons chopped fresh thyme
4 shallots, finely chopped
2 to 3 small stalks celery, finely chopped
1 carrot, finely chopped
Freshly ground pepper
1/2 cup dry sherry
4 cups beef stock
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
1 pound flatiron steak
About 1 1/2 tablespoons Worcestershire sauce
1/2 cup fresh flat-leaf parsley, very finely chopped
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper
The cooked barley can be refrigerated in a resealable plastic bag until ready to serve the soup. The soup, without the barley and steak, can be refrigerated for a make-ahead meal. Reheat over medium heat.
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