Preparation

Tolkien's hobbits may have preferred simple fare, but travelers at the Prancing Pony needed heartier sustenance. This pottage reflects the rustic, warming food that might have been served in Bree's most famous inn, where strangers and locals mingled over steaming bowls.

Instructions

1. Rinse pearl barley and set aside to drain.
2. In a large, heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium-high heat.
3. Add mushrooms and cook without stirring for 3-4 minutes to get a good sear. Then stir and continue cooking until mushrooms release their liquid and it evaporates, about 8 minutes total. Remove mushrooms and set aside.
4. In the same pot, add onion, carrots, and celery. Sauté until softened, about 7 minutes.
5. Add garlic and cook for another minute until fragrant.
6. Return mushrooms to the pot along with the barley, stock, beer, bay leaves, thyme, black pepper, paprika, and cayenne.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until barley is tender and pottage has thickened considerably.
8. Remove bay leaves. Stir in heavy cream and adjust seasoning with salt and more pepper if desired.
9. The pottage should be very thick—almost able to stand a spoon in it. If it's too thin, continue simmering uncovered for another 10 minutes.
10. Serve in deep bowls, garnished with fresh parsley and accompanied by crusty bread.

This recipe serves 6 hungry travelers. The pepper gives it a warming heat that sneaks up on you—perfect for a rainy night when strangers might arrive at your door seeking shelter.