Hearty turkey-barley stew

This savory stew is perfect for a chilly night in the fall or winter. Chewy, nutty barley adds a lot of satisfaction and bulk to this stew, and the dried porcinis add mushroom-y goodness. While dried mushrooms can be pricy, even a little bit adds enormous flavor, and they last a long time (a year or more) if stored in an airtight container in a dark, dry place like the back of your pantry or the freezer. Dried mushrooms need to be reconstituted, which produces plumper mushrooms and a flavorful soaking liquid that’s used to add umami depth to this stew. If you happen to have fresh parsley on hand, toss in a small handful—coarsely chopped or torn—just before serving.