Cannellini Barley Pottage - Testing

This is an adapted version from the one with sausage. It should still support liver function with the blend of herbs and the splash of vinegar at the end.

1 - Ben liked this, I was afraid it was a bit bland. He added very little hot sauce on top which is what improved it for him. It's perfectly good as it is, but I feel like I failed in creating the little pops of umami by adding the mushrooms. I did, however, not follow the recipe to the letter, therefore I shall keep this in the Testing phase.

Number of portions: 6 servings

Serving size: ~600 g / 21 oz
Calories per serving: ~320 kcal
Speed: Slow Food
Experienced cook (active time): 30–40 min
Novice cook (active time): 45–50 min
Total elapsed time: 3–6 hr

LHSS Score 8 / 10

7oz/200g dry Cannellini beans 

8 to 10 cups stock (chicken, beef, or vegetable)

7 g dried shiitake

1 Tbsp. olive oil

1 Tbsp. butter

- 1 cup (5oz/142g) peeled, diced carrots

- 1 cup (5oz/142g) peeled, diced parsnips

- 1 cup (5½oz/156g) diced onions

- 1 cup (5oz/142g) peeled, diced rutabaga or turnip

2 tsp tomato paste

- 1 cup (2¾oz/78g) sliced mushrooms

- 1 cup (3¼oz/92g) leeks, rinsed and diced

- 1 cup (3½oz/92g) diced cabbage

- 1 cup (35g) chopped kale

1 cup pearl barley

8 grams crumbled Shiitake mushrooms

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1/4 tsp smoked paprika

salt and pepper to taste

1. Put the 8 cups broth and dry beans in the slow cooker and cook on High for 2 hours. I THINK IT WILL FIT IN THE SMALLER CROCKPOT.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasionally so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the fresh mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the barley, bay leaves, crumbled shiitake and herbs and set the cooker on Low and cook for another 2 to 4 hours. Replenishing the liquid with more stock or water as needed. Barley drinks steadily; add liquid in small amounts rather than all at once.. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar or a little hot sauce. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.
12. Serve with a mixed green salad to improve the LHSS score.