Winter Mushroom and Barley Soup

[Guest guest]

Winter Mushroom and Barley Soup

 

2 ounces dried porcini mushrooms

3 tablespoons butter

3 large cloves garlic, minced

1 pound fresh mushrooms, finely sliced

1 cup dry red wine

2 leeks

3 medium carrots, peeled and diced

1 turnip

1 cup barley, quick-cooking

1 tablespoon salt or to taste

1 teaspoon dried thyme

1 teaspoon freshly milled pepper

sour cream, optional

 

Combine dried mushrooms with 1 1/2 cups boiling water and set aside to

rehydrate, about 20 minutes.

 

Drain the mushrooms, then strain their soaking liquid, a paper towel is good

for this as you can squeeze it gently to capture as much liquid as possible.

 

 

Melt butter in a large stock pot over low heat. Put in garlic and cook

slowly, slowly. Watch carefully that it doesn't burn and turn bitter.

 

Stir in fresh mushrooms and increase heat to medium-high. Cook, stirring,

about 10 minutes or until mushrooms release their liquid . Add wine and boil

to reduce.

 

Meanwhile, remove root and green leaves from leeks. Slice down the center,

then rinse each half well to remove any grit. You may want to open the

leaves. When rinsed, cut the leeks finely and add to mushrooms.

 

Add carrots and turnip. Cook until vegetables are softened, about 15

minutes. Stir in mushroom soaking liquid and 10 cups of water. Bring to a

boil. Stir in barley, salt, thyme and pepper. Reduce heat to medium-low or

just enough to maintain a strong simmer. Simmer until barley is cooked,

about 40 to 45 minutes. Add more water if the soup is too thick for your

taste.

Serve with a dollop of sour cream.

Serves 8 to 10.

 

 

 

[Guest guest]

Thanks for the recipe. This sounds insanely yum. Even better, I know my

boys would eat it!

 

In Vino Veritas,

*´¨) Janis Abbe

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