Cookbook of the Week - Barley and Black Mushroom Soup

[Guest guest]

This is really good, only I use more mushrooms and Black Barley - it's available

from Gold Mine Natural Food Company at 800-475-3663, along with lots of other

good things.

 

 

* Exported from MasterCook *

 

Barley and Black Mushroom Soup

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup pearl barley

10 dried Chinese black mushrooms (1/2 oz,

about 1/2 cup)

3 cups hot water

1 1/2 tablespoons canola oil

6 to 8 shallots OR 1 small onion (1/2 cup finely

chopped)

4 scallions -- white part minced, greens thinly sliced for

garnish

4 cloves garlic -- minced

3 to 4 cups vegetable stock

1/4 cup dry white vermouth or dry sherry

salt and freshly ground black pepper

2 carrots -- cut into 1/4-inch dice (about 1 cup)

 

Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight.

Drain the barley.

Soak the mushrooms in 3 cups hot water for 20 to 30 minutes or until soft.

Remove and discard the mushroom stems, reserving the mushroom liquid. Thinly

slice the mushroom caps.

Heat the oil in a large heavy saucepan. Cook the shallots, scallion whites, and

garlic over medium heat until soft but not brown, 3 to 4 minutes.

Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, the

vermouth, and the salt and pepper and simmer the soup, covered, for 30 to 40

minutes, or until the barley is soft. Add the carrots during the last 15

minutes. Add stock as necessary to maintain a souplike consistency.

To serve, correct the seasoning, adding salt and pepper to taste. Ladle the

soup into a tureen or bowls and sprinkle with the chopped scallion greens.

Serves 6 as a first course, 4 as a main course.

 

 

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Per serving: 250 Calories (kcal); 8g Total Fat; (29% calories from fat); 7g

Protein; 38g Carbohydrate; 2mg Cholesterol; 1242mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0