准备

• 在小碗中，将蘑菇浸入1杯沸水中20分钟。取出蘑菇，然后将液体倒入细小的过滤器中以去除任何砂砾。保留液体。冲洗蘑菇，切碎，放在一旁。

  切碎大蒜，撒上3/4茶匙。盐，然后将其用厨师的刀一侧将其捣碎成糊状物。搁置。

  在6夸脱（或更大的）荷兰烤箱中，用中火煮培根，直到酥脆，约8分钟。将其转移到衬有纸袋衬板上，冷却时崩溃，然后放在一旁。

  加入洋葱和1茶匙。盐腌肉的脂肪d cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

  您可以将剩菜存储在冰箱中长达2天。