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MUSHROOM - Mushroom Barley Soup
Nb persons: 0
Yield: About 6 cups
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| Mushroom Barley Soup By MARIAN BURROS INGREDIENTS | |
| 1/3 cup | dried mushrooms like porcini |
| 2 tablespoons | oil |
| 1 medium | onion, diced |
| 1 medium | carrot, diced |
| 2 cloves | garlic, minced |
| 1/2 pound | white mushrooms, washed, trimmed and coarsely cut |
| 1/2 pound shiitake, cremini, portobello or other mushrooms, washed, trimmed and coarsely cut | |
| 1/2 cup | pearled barley |
| 6 cups | no-salt-added beef broth or stock |
| 3 tablespoons | dry sherry |
| Salt | |
| pepper to taste | |
| 1 tablespoon | wine vinegar |
PREPARATION
1.
Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
2.
Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
3.
Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
4.
Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.
YIELD About 6 cups
http://www.nytimes.com/recipes/1762/mushroom-barley-soup.html
Originally published with EATING WELL; Feeding the Starving Beast Within
December 18, 2002
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