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Mushroom Barley Soup |
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| Ingredients - |
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1 ounce Dried Shiitake Mushrooms or other Dried Mushrooms
such as Porcini, Morels, or chanterelles if desired
1 cup boiling-hot Water, if using dried mushrooms
6 Garlic Cloves, chopped fine
1/4 cup Olive Oil
3 medium Onions, chopped fine
2 pounds White Mushrooms, sliced thin
1 tablespoon Soy Sauce
1/2 cup medium-dry Sherry
5 cups Chicken Broth
5 cups Water
1 cup Pearl Barley
8 Carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon Dried Thyme, crumbled
1/2 teaspoon Dried Rosemary, crumbled
1/3 cup minced Fresh Parsley Leaves |
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| Preparation: |
| In a small bowl soak dried mushrooms (if using) in boiling
water 20 minutes and transfer to a cutting board,
reserving liquid. Discard stems of shiitake (if using) and
slice mushrooms thin. Strain reserved liquid through a
fine sieve lined with a dampened paper towel into another
small bowl. In a heavy kettle (at least 5 quarts) cook
garlic in oil over moderate heat, stirring, until golden.
Add onions and cook, stirring, until pale golden. Add
white mushrooms, dried mushrooms (if using), and soy
sauce and sauté over moderately high heat, stirring, until
liquid mushrooms give off is evaporated. Add sherry and
boil until evaporated. Add broth, water, strained
mushroom-soaking liquid, barley, carrots, and dried herbs
to mushroom mixture and simmer, covered, 1 hour.
Season soup with salt and pepper. Soup may be prepared
up to this point 4 days ahead (cool uncovered before
chilling covered.) Just before serving, stir in parsley.
Makes 12 cups.
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