Sunday, January 2, 2011

Mushroom Barley Soup

After a long day of Table Tennis, yes you heard me, I decided to make something warm and cozy and Mushroom Barley soup seemed perfect.

The original recipe is from Soup: A Way of Life cookbook (Barbara Kafka) but I made a few modifications because I didn't have dried porcini mushrooms. I added portabella mushrooms to the regular mushrooms for a bit of variety. I also added a bit of sherry to the mushroom mixture for depth of flavor. Because barley swells a lot as it sits, if not using the soup right away, use a third less barley. Mushrooms are a good source of vitamin B.

Mushroom Barley Soup

7 cups water or Mushroom Broth
a few dashes sherry
4 oz. can baby portabella mushrooms
1 cup pearl barley
1 medium carrot, peeled and cut into 1/4" dice
2 small ribs celery, peeled and cut into 1/4" dice
1 T. soy butter
1 small onion
1/4 pound white mushrooms, thinly sliced
3 medium cloves garlic, minced
1 T. coarsely chopped celery leaves
1/4 cup coarsely chopped dill
4 t. kosher salt
ground pepper

In large pot, add oil and add celery and carrot and barley. Dry cook for several minutes then add 7 cups stock, cook approximately 30 min.
In another pot, add butter and onion. Cook for 8 min. Add mushrooms and garlic and cook for another 5 min. Add a few dashes of sherry (optional).
Add mushroom to broth mixture. Add celery leaves, dill, kosher salt and pepper to taste.

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