This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs. You can substitute frozen pearl onions for fresh, if you like, and skip step one.
Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver. It has the same nutty flavor as pearl barley, but it cooks in approximately half the time.
Have a pot of soup ready in just a half hour with quick-cooking barley. Lemon juice, parsley, and Parmesan wake up the mushrooms. Sauteing mushrooms and aromatics quickly builds a foundation of flavor. Finish the soup by adding remaining ingredients and simmering briefly.