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MUSHROOM - Mushroom Barley Soup :]>
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 6 tablespoons | pearl barley |
| 1 1/4 ounce | dried Porcini mushrooms |
| 7 ounces | Redskin potatoes |
| 3 | Bouillon cubes,, (or 3 teaspoons beef stock base) |
| 1 | Bay leaf |
| 5 tablespoons | extra virgin olive oil, divided, plus extra for finish |
| 2 | garlic cloves, minced, divided |
| One | red onion, finely chopped |
| 1 tablespoon | parsley leaves, finely chopped, plus additional for garnish |
| 1 tablespoon | sage leaves, finely chopped |
| 1/2 of a 14 ounce can chopped tomatoes | |
| 12 ounces | cremini mushrooms, coarsely chopped |
| Salt | |
| pepper to taste | |
Cook the barley in plenty of water for about an hour, or until soft, then drain, set-aside
Soak the Porcini in one cup of boiling water for about 10 minutes. Peel and cut potatoes into one 1/8 inch dice, set-aside
Drain the porcini, reserving the liquid, straining through cheesecloth.
Rinse the mushrooms and chop, set-aside. Dissolve the beef stock paste In 4 cups of boiling water and add the Bayleaf, set aside
In a heavy bottom sauce pan, heat 3 tablespoons of olive oil. Add half the garlic, all the onion and the herbs, and cook until soft. Add the potatoes and stir until they are lightly browned. Stir in the tomatoes, beef stock base broth and the mushroom liquid. Simmer until all the vegetables are very soft
Heat remaining 2 tablespoons olive oil in a large skillet, and fry remaining garlic and the reserved mushroom until soft. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally, for 10 minutes longer, or until dark.
Mix the barley and mushrooms into the soup. Taste and add additional salt and pepper, if necessary bring soup to a simmer and ladle into shallow bowls. Serve with a drizzle of olive oil if desired. Garnish with additional parsley. Makes six servings
(Recipe found in newspaper, unsure which paper. We like this version very much)
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