Wild Mushroom Barley Soup
Wild Mushroom Barley Soup
Ingredients
2 Ounces Dried mushrooms, e.g. porcini, morel, chanterelle
2 Cups Warm filtered water
ΒΌ Cup Brandy
14 Cups Chicken stock
2 Tbsp Worcestershire Sauce
1 Cup Pearled barley
2 Large Onions, diced (approx 3 cups)
4 Ribs Celery, diced (approx 2 cups)
1 Lb. Carrots, diced ( approx 3 cups)
8 Cloves Garlic, minced
2 Each Bay leaves
2 Tbsp Oregano, fresh, chopped
1 Tbsp Basil, fresh chopped
2 Lb. Fresh cremini or button mushrooms, sliced
To taste Salt and white pepper
2 Tbsp Parsley, fresh chopped
Procedure Steps
1. Place the dried mushrooms in a small bowl and cover with the warm water. Let stand for 15 minutes or so to re-hydrate. When hydrated, squeeze out any excess water and place mushrooms in another bowl, rinse them under several changes of cool water to remove any grit. Toss the mushrooms with the brandy and allow to soak for 1 hour. Gently turn and mix the mushrooms and brandy several times to evenly soak. Once the dried mushrooms are hydrated, line a sieve with a coffee filter or paper towel. Strain the mushroom water into another bowl to separate any grit.
2. While the dried mushrooms are soaking, add the chicken stock to a large stockpot and then add the Worcestershire Sauce and bring to a boil covered. Then add the barley and continue to boil for 30 minutes over medium heat covered.
3. Add the strained mushroom water to the soup. Then add the onions, celery, carrots, garlic, bay leaves, oregano, and basil, bring back to a boil, then reduce the heat, and continue to simmer for 20 minutes over medium heat covered. Then add the sliced fresh mushrooms, stir well, and continue to simmer for 15 minutes covered.
4. Chop the wild mushrooms, add them to the soup with the brandy, and then simmer another 5 minutes.
5. Season to taste with salt and white pepper, then garnish with the chopped parsley.
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Ingredients
2 Ounces Dried mushrooms, e.g. porcini, morel, chanterelle
2 Cups Warm filtered water
ΒΌ Cup Brandy
14 Cups Chicken stock
2 Tbsp Worcestershire Sauce
1 Cup Pearled barley
2 Large Onions, diced (approx 3 cups)
4 Ribs Celery, diced (approx 2 cups)
1 Lb. Carrots, diced ( approx 3 cups)
8 Cloves Garlic, minced
2 Each Bay leaves
2 Tbsp Oregano, fresh, chopped
1 Tbsp Basil, fresh chopped
2 Lb. Fresh cremini or button mushrooms, sliced
To taste Salt and white pepper
2 Tbsp Parsley, fresh chopped
Procedure Steps
1. Place the dried mushrooms in a small bowl and cover with the warm water. Let stand for 15 minutes or so to re-hydrate. When hydrated, squeeze out any excess water and place mushrooms in another bowl, rinse them under several changes of cool water to remove any grit. Toss the mushrooms with the brandy and allow to soak for 1 hour. Gently turn and mix the mushrooms and brandy several times to evenly soak. Once the dried mushrooms are hydrated, line a sieve with a coffee filter or paper towel. Strain the mushroom water into another bowl to separate any grit.
2. While the dried mushrooms are soaking, add the chicken stock to a large stockpot and then add the Worcestershire Sauce and bring to a boil covered. Then add the barley and continue to boil for 30 minutes over medium heat covered.
3. Add the strained mushroom water to the soup. Then add the onions, celery, carrots, garlic, bay leaves, oregano, and basil, bring back to a boil, then reduce the heat, and continue to simmer for 20 minutes over medium heat covered. Then add the sliced fresh mushrooms, stir well, and continue to simmer for 15 minutes covered.
4. Chop the wild mushrooms, add them to the soup with the brandy, and then simmer another 5 minutes.
5. Season to taste with salt and white pepper, then garnish with the chopped parsley.
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