Email to Jennifer       

Recipe Categories: Jennypoo's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES DESSERTS DRINKS ETHNIC FISHandSEAFOOD FRUIT LOWFAT MEATS PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

Wild Mushroom Barley




Source of Recipe


The Daily Soup Cookbook






List of Ingredients



• 4 Tbsp unsalted butter
  
• 2 1/2 pounds mushrooms (any mixed variety of button, shiitake, oyster, or cremini), stems removed & reserved, caps sliced
  
• 10 cups mineral or filtered water
  
• 1/2 cup white port or white wine
  
• 1 large spanish onion, chopped
  
• 2 celery stalks, chopped
  
• 2 carrots, peeled and chopped
  
• 2 tsp dried thyme leaves
  
• 2 bay leaves
  
• 2 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1 cup uncooked pearl barley
  
• 1/2 cup chopped fresh parsley
  
• 1 Tbsp balsamic vinegar
  
• 1 tsp minced fresh garlic
  






Instructions



1. Heat 2 tablespoons of the butter in a large stockpot over medium heat. Add the mushroom stems and a few cremini or button mushroom caps and sweat for 5 minutes, until tender releasing juice.
   
2. Add the water and wine and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes. Strain the stock through a fine sieve to remove solids, reserving 8 cups of liquid; set aside.
   
3. Place the pot over medium heat and melt the remaining 2 tablespoons butter. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
   
4. Add the thyme, bay leaves, salt and pepper and stir to coat the vegetables.
   
5. Add the sliced mushroom caps and saute for 5 minutes, until tender and releasing juice.
   
6. Add the reserved mushroom stock and pearl barley. Bring to a boil, reduce heat, and simmer for 1 hour, until the barley is tender.
   
7. Remove from heat and stir in the parsley, vinegar, and garlic.
   
8. To serve, remove bay leaves and ladle the soup into bowls.
   






Final Comments


Makes 12 cups