Mushroom: Barley & Black Mushroom Soup
Source of Recipe
High-Flavor, Low-Fat Vegetarian Cooking
List of Ingredients
1/3 c Pearl barley
10 Dried Chinese black mushrooms (1/2 oz, abt 1/2 cup)
3 c Hot water
1 1/2 tb Canola oil
6 (to 8) shallots or 1 sm Onion(s) (1/2 cup finely chopped)
4 Scallions white part minced greens thinly sliced for garnish
4 Garlic clove(s), minced
3 c (to 4 cups) vegetable stock or mushroom stock
1/4 c Dry white vermouth or dry sherry
Salt and pepper
2 Carrots -cut in 1/4" dice (1 cup) Recipe
1. Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight. Drain the barley.
2. Soak the mushrooms in 3 cups hot water for 20-30 minutes or until soft. Remove and discard the mushroom stems, reserving the soaking liquid. thinly slice the mushroom caps.
3. Heat the oil in a large heavy saucepan. Cook the shallot, scallion white, and garlic over medium heat until soft but not brown, 3-4 minutes.
4. Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, vermouth, and salt and pepper and simmer the soup, covered, for 30-40 minutes, or until the barley is soft. Add the carrots during the last 15 minutes. Add stock as necessary to maintain a soupy consistency.
5. To serve, correct the seasoning, adding salt and pepper to taste. Ladle the soup into bowl and sprinkle with the chopped scallion greens.
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