CREAM OF MUSHROOM AND BARLEY SOUP

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CREAM OF MUSHROOM AND BARLEY SOUP

 

1/4 cup medium barley

2 cups water

1 large garlic clove, peeled

3 small parsnips, peeled and cut into 1-inch

pieces

2 medium carrots, peeled and cut into

1-inch pieces

1 large onion , peeled and cut into eighths

7 tablespoons unsalted butter

2 tablespoons vegetable oil

1/4 cup loosely packed parsley leaves

l/4 pounds mushrooms , cleaned and trimmed

3 cups beef stock(use Mckay's Beef Seasoning to make

beef stock), preferably homemade

1 tablespoon lemon juice

1 cup light cream ]

Salt and freshly ground black pepper to taste

1/2 cup sour cream [4 ounces]

 

Simmer the barley in the water, covered, until tender,

about 25 minutes. Drain and reserve.

 

Drop the garlic through the feed tube of a food

processor with the metal blade in place and the motor

running. Process until finely chopped, about 10

seconds. Add the parsnips, carrots and onion pieces

and process until finely chopped, about 12 pulses.

 

Melt 5 tablespoons of the butter with the oil in a

large saucepot over moderate heat.

 

Add the chopped vegetables and stir to coat with the

butter and oil. Cover and cook over low heat for 10

minutes, stirring occasionally Process the parsley

with the metal blade until finely chopped, about

10 seconds. Add to the vegetables in the saucepot.

 

Chop 1 pound of the mushrooms in 2 batches, about 10

pulses for each batch. Transfer the finely chopped

mushrooms to the saucepot and stir in the beef broth.

Simmer, covered, until the vegetables are soft, about

25 minutes.

 

Strain the mixture and return the liquid to the

saucepot. Process the solids with the metal blade

until smooth, about 1 minute. Pour 1 cup of the liquid

through the feed tube and process 30 seconds longer.

Stir the vegetables into the remaining liquid in the

saucepot and add the barley, lemon juice and cream.

Season with salt and pepper and simmer until heated

through, about 10 minutes.

 

Meanwhile, slice the remaining 1/4 pound mushrooms

with the thin slicing disc. Sauté the mushrooms in the

remaining 2 tablespoons of butter in a skillet over

medium-high heat until wilted, about 1 minute.

 

Remove the saucepot from the heat, whisk in the sour

cream and stir in the mushrooms.

 

Makes 10 cups.

 

 

 

 

 

 

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