Porcini, Potato And Barley Soup - House Beautiful Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 ounce: Dried porcini mushrooms,
2 ounce: Coarsely chopped prosciutto,
1 cup: Hot water,
1/2 cup: Barley,
3 tbsp: Olive oil,
7 cup: To 8 C beef broth, may be
2 cup: Finely chopped onions,
-half canned, half water
1 1/2 cup: Finely chopped carrots,
1/2 tsp: Freshly ground black pepper,
1 cup: Finely chopped celery ribs,
Coarse salt as needed,
1: Medium-large potato, cut
Finely chopped fresh,
-into 1/2-inch cubes,
-parsley, oregano, marjoram
-about 1 1/2 C,
-or mint for garnish,
Directions:
In a small bowl, soak mushrooms in water for at least 20 minutes, or
until ready to use.
In a 4- to 6-quart heavy-bottomed stockpot, heat oil over medium heat
and saute the onion, stirring occasionally until limp but not brown,
8 to 10 minutes. Add carrots and celery and saute, stirring
occasionally until the vegetables begin to brown, about 8 to 10
minutes.
Drain mushrooms, reserving liquid, and coarsely chop. Stir mushrooms
into the pot and saute 2 to 3 minutes.
Add potatoes, prosciutto, barley, 7 C broth and pepper. Pass the
reserved mushroom liquid through a coffee filter or fine strainer
lined with cheesecloth and add to the mixture. Raise the heat to
high, cover stockpot, and bring to a boil. Adjust heat to simmer,
partially cover and cook for 1 hour or until barley is very tender
and the soup is thick. Correct seasoning if necessary.
Allow soup to rest for a few hours or up to a few days before
serving. Soup will thicken as it stands.
Before serving, bring the soup back to a simmer. If it is too thick,
thin it with remaining broth or water.
Serve very hot in deep or flat bowls, sprinkled with a chopped herb if
desired-mint is surprisingly appropriate. Serves 6.
House Beautiful/February/94 Scanned & fixed by DP & GG
Source from luhu.jp
until ready to use.
In a 4- to 6-quart heavy-bottomed stockpot, heat oil over medium heat
and saute the onion, stirring occasionally until limp but not brown,
8 to 10 minutes. Add carrots and celery and saute, stirring
occasionally until the vegetables begin to brown, about 8 to 10
minutes.
Drain mushrooms, reserving liquid, and coarsely chop. Stir mushrooms
into the pot and saute 2 to 3 minutes.
Add potatoes, prosciutto, barley, 7 C broth and pepper. Pass the
reserved mushroom liquid through a coffee filter or fine strainer
lined with cheesecloth and add to the mixture. Raise the heat to
high, cover stockpot, and bring to a boil. Adjust heat to simmer,
partially cover and cook for 1 hour or until barley is very tender
and the soup is thick. Correct seasoning if necessary.
Allow soup to rest for a few hours or up to a few days before
serving. Soup will thicken as it stands.
Before serving, bring the soup back to a simmer. If it is too thick,
thin it with remaining broth or water.
Serve very hot in deep or flat bowls, sprinkled with a chopped herb if
desired-mint is surprisingly appropriate. Serves 6.
House Beautiful/February/94 Scanned & fixed by DP & GG
Source from luhu.jp