Barley And Black Mushroom Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Pearl barley,
-greens thinly sliced,
10: Dried Chinese,
-for garnish,
-black mushrooms,
4: Garlic clove, (s), minced
-, 1/2 oz, abt 1/2 cup
3 cup: , (to 4 cups) vegetable stock
3 cup: Hot water,
-or mushroom stock,
1 1/2 tbsp: Canola oil,
1/4 cup: Dry white vermouth,
6: , (to 8) shallots or
-or dry sherry,
1 small: Onion, s
Salt and pepper,
-, 1/2 cup finely chopped
2: Carrots,
4: Scallions,
-cut in 1/4" dice, 1 cup
-white part minced,
Directions:
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.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 36
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
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.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 36
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp