Recipe: Barley Soup With Wild Mushrooms
|
Amount |
Ingredient |
| 2 |
Tablespoon(s) |
olive oil |
| 1/2 |
Cup(s) |
chopped onion |
| 2 |
Stalk(s) |
celery, diced |
| 4 |
Clove(s) |
garlic, minced |
| 4 |
Cup(s) |
stock (vegetable or chicken) |
| 4 |
Cup(s) |
water |
| 1 |
Large |
can crushed tomatoes |
| 1/2 |
Ounce(s) |
*dry morel mushrooms |
| 1/4 |
Pound(s) |
*button mushrooms, sliced |
| 1/2 |
Cup(s) |
pearled barley |
| 1 |
Tablespoon(s) |
soy sauce |
| 1 |
Large |
carrot diced |
Directions:Reconstitute the morels by submerging in four cups of hot water for 20 minutes. Drain the mushrooms by pouring them through a clean
coffee filter, reserve the liquid. Slice into long strips, remove any debris from the inside of the mushrooms.
Saute the onion, celery and garlic in olive oil until the onion is translucent. Add the tomatoes, mushrooms and soy sauce. Cook for 3-5 minutes. Slowly
add the broth and mushroom soaking water. Simmer for 1 hour. Add the barley and carrots and cook for another 35 mintues. Salt and pepper to taste.
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