has always been a winner when I have served it--
Wild Mushroom Barley Soup
From: The Daily Soup
4 Tabls. unsalted butter ( I usually use olive oil)
2 ½# mushrooms variety of button, shiitake, oyster, crimini, chanterelles, or? I often add morels when I have them. Stems removed and caps sliced.
10 cups water—it calls for mineral or filtered
½ cup white port or white wine
I large Spanish onion chopped
2 celery stalks chopped
2 carrots peeled
2 teas. dried thyme
2 bay leaves
2 teas. kosher salt
½ teas. black pepper
1 cup uncooked pearl barley
½ cup chopped fresh Italian parsley
1 Tabls. balsamic vinegar
1 teas. minced fresh garlic ( I probably use a bit more)
Heat 2 Tabls. of the butter in a large stock pot over medium heat. Add the mushroom stems and a few button and/or crimini slices. Sweat for 5 minutes until tender and releasing juices
Add the water and port, bring to boil, reduce heat, cover, and simmer for twenty minutes. Strain the stock through a fine sieve. Reserve 8 cups of liquid.
Place pot over medium heat and melt remaining 2 Tabls. butter, add next three ingredients and sweat for four minutes or until tender.
Add herbs and salt and pepper and stir to coat vegetables. Add sliced mushroom caps and sauté for 5 minutes until tender and releasing juices.
Add stock and barley. Bring to boil, reduce heat and simmer for one hour until barley is tender.
Remove from heat; add parsley, vinegar, and garlic.
Remove bay leaves and ladle into bowls.
enjoy,
Nan
Wild Mushroom Barley Soup
From: The Daily Soup
4 Tabls. unsalted butter ( I usually use olive oil)
2 ½# mushrooms variety of button, shiitake, oyster, crimini, chanterelles, or? I often add morels when I have them. Stems removed and caps sliced.
10 cups water—it calls for mineral or filtered
½ cup white port or white wine
I large Spanish onion chopped
2 celery stalks chopped
2 carrots peeled
2 teas. dried thyme
2 bay leaves
2 teas. kosher salt
½ teas. black pepper
1 cup uncooked pearl barley
½ cup chopped fresh Italian parsley
1 Tabls. balsamic vinegar
1 teas. minced fresh garlic ( I probably use a bit more)
Heat 2 Tabls. of the butter in a large stock pot over medium heat. Add the mushroom stems and a few button and/or crimini slices. Sweat for 5 minutes until tender and releasing juices
Add the water and port, bring to boil, reduce heat, cover, and simmer for twenty minutes. Strain the stock through a fine sieve. Reserve 8 cups of liquid.
Place pot over medium heat and melt remaining 2 Tabls. butter, add next three ingredients and sweat for four minutes or until tender.
Add herbs and salt and pepper and stir to coat vegetables. Add sliced mushroom caps and sauté for 5 minutes until tender and releasing juices.
Add stock and barley. Bring to boil, reduce heat and simmer for one hour until barley is tender.
Remove from heat; add parsley, vinegar, and garlic.
Remove bay leaves and ladle into bowls.
enjoy,
Nan