|
1. Place shiitake mushrooms in small bowl. Pour boiling hot water over mushrooms. Soak 20 minutes.
2. Remove mushrooms from water to cutting board, reserving liquid in bowl.
3. Cut hard stems off mushrooms.
4. Slice mushroom caps thinly.
5. Strain reserved liquid through fine sieve.
6. Add olive oil to large stockpot. Sauté garlic over medium heat until golden.
7. Stir in onions. Sauté until light brown.
8. Stir in white mushrooms, sliced shiitake mushrooms and soy sauce. Cook until excess liquid evaporates.
9. Stir in dry sherry. Simmer until sherry evaporates.
10. Stir in chicken broth, strained shiitake liquid, pearl barley, sliced carrots, dried thyme, and dried rosemary to stockpot.
11. Reduce heat to low, and simmer 60 minutes.
12. Season with salt and pepper, to taste.
13. Serve soup in individual soup bowls. Garnish with minced parsley.
|
