Barley & Black Mushroom Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1/3 cup: pearl barley,
10: dried chinese black mushrooms (1/2, oz, abt 1/2 cup)
3 cup: hot water,
1 1/2 tablespoon: canola oil,
6: (to 8) shallots or,
1 small: onion(s) (1/2 cup finely chopped),
4: scallions white part minced greens, thinly sliced for garnish
4: garlic clove(s), minced,
3 cup: (to 4 cups) vegetable stock or mush, room stock
1/4 cup: dry white vermouth or dry sherry,
1: salt and pepper,
2: carrots cut in 1/4 dice (1 cup),
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
Yield: 6 servings
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
Yield: 6 servings
Source from luhu.jp
Tags
Soups