Mushroom Barley Stew

Wash your hands and clean the work surface. Rinse the mushrooms and carrots under running water, remove damaged areas, and dry well. Slice the mushrooms 1/4 inch thick. Peel the carrots and cut them into 1/4-inch pieces. Halve the trimmed leeks lengthwise, slice them thinly, then wash the slices thoroughly in a colander under running water, separating the layers to remove grit. Drain well. Mince the garlic and rinse the barley in a fine-mesh strainer.

Heat the pot over medium-high heat. Add 1 tablespoon of butter and, once melted, add half the mushrooms in an even layer. Cook for 7–8 minutes, stirring only occasionally, until their moisture has evaporated and they are well browned. Reduce the heat if the butter begins to darken too quickly. Transfer the mushrooms to the plate.

Repeat with another 1 tablespoon of butter and the remaining mushrooms, cooking for 7–8 minutes. Transfer them to the same plate. Leave the browned bits in the pot; they will flavor the stew.

Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the pot. Add the leeks, carrots, salt, and pepper. Cook for 7–8 minutes, stirring frequently, until the leeks have softened. Add the garlic and thyme and cook for 1 minute, stirring.

Add the barley and all 5 cups of vegetable broth. Scrape the bottom of the pot to loosen the browned bits, then return the mushrooms and any accumulated juices to the pot. Bring to a boil over medium-high heat.

Reduce the heat to maintain a gentle simmer and partially cover the pot. Cook for 40–50 minutes, stirring every 10 minutes, until the barley is tender with a slight chew and the carrots are soft. Begin checking the consistency after 30 minutes. If the mixture becomes stiff, starts catching on the bottom, or has too little liquid for the barley to simmer freely, add the reserved water 1/4 cup at a time, allowing it to return to a simmer after each addition. Use only as much of the measured 1 cup as needed.

Stir in the vinegar. The finished stew should be thick and spoonable, with a little broth around the grains rather than a dry, porridge-like texture. If it is too loose, simmer uncovered for 3–5 minutes; if too thick, stir in another 1/4 cup of the remaining reserved water. Remove from the heat, let stand for 5 minutes, then divide among four bowls.