Email to Cat      

Mushroom Barley Soup

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 1 ounce dried shiitake or other mushrooms, such as porcini, morels, or chanterelles
  
• 1 cup boiling water
  
• ¼ cup olive oil
  
• 6 garlic cloves, finely chopped
  
• 3 medium onions, finely chopped (1½ cups)
  
• 2 pounds white mushrooms, trimmed and thinly sliced
  
• 1 Tbsp soy sauce
  
• ½ cup medium-dry sherry
  
• 5 cups (40 ounces) chicken stock or low-sodium chicken broth
  
• 5 cups water
  
• 1 cup pearl barley
  
• 8 carrots, cut diagonally into ½-inch-thick slices
  
• ½ tsp dried thyme, crumbled
  
• ½ tsp dried rosemary, crumbled
  
• Salt and freshly ground black pepper
  
• 1/3 cup minced fresh flat-leaf parsley
  






Instructions



1. Soak dried mushrooms in boiling water in a small bowl for 20 minutes.
   Lift mushrooms from soaking liquid and transfer to a cutting board; reserve liquid. If using shiitakes, discard stems. Thinly slice mushrooms. Pour reserved liquid through a sieve lined with a dampened paper towel into another small bowl.
   
   
2. Heat oil in a 5- to 6-quart heavy pot over moderate heat. Add garlic and cook, stirring, until golden -- about 1 minute. Add onions and cook, stirring occasionally, until pale golden, 8 to 10 minutes. Add white mushrooms, dried mushrooms and soy sauce, and cook over moderately high heat, stirring, until most of the liquid the mushrooms give off has evaporated, about 10 minutes. Add sherry and boil until evaporated, about 5 minutes.
   
   
3. Add stock, water, strained mushroom soaking liquid, barley, carrots, and dried herbs to pot and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Season soup with salt and pepper, and stir in parsley.
   
   Serves 10 to 12
   (makes about 17 cups)
   
   






Final Comments


This soup can be made, without the parsley, up to 4 days ahead. Cool completely, uncovered; then refrigerate, covered. Thin with water to the desired consistency when reheating.