Wild Mushroom and Barley Soup Recipe #141880
Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet,
St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca
Posted for World Tour 2005, Canada
1½ hours |
SERVES 6
- 1 liter water or 4 1/4 cups water
- 30 g dried mushrooms, any variety or 1 1/2 ounces dried mushrooms, any variety
- 1 tablespoon butter
- 1 onion, finely diced
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 1/4 cup sherry wine
- 1/2 liter beef stock or vegetable stock or chicken stock (51 ounces)
- 1 cup pearl barley
- 2 teaspoons thyme, chopped
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.
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5 stars