Barley stew with leeks, mushrooms, and greens from Bon Appétit Magazine, December 2009 (page 72)

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Notes about this recipe

  • Laura on September 25, 2014

    I made this for the first time in the winter of 2009 and have made it many times since. It's perfect for a cold winter's night. I usually make this as written, except I add more broth because it's very thick, but I don't thin it out too much. I also top it with grated Pecorino Romano. The recipe says it serves 6, but we rarely get more than 3 servings out of it, so I usually double it.

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