Double mushroom soup with barley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 4 | ounces | Fresh tree oyster -- (see |
| Note) | ||
| ¼ | pounds | Cultivated mushrooms -- |
| Thinly sliced | ||
| ¼ | cup | Pearl barley -- rinsed and |
| Drained | ||
| 1 | small | Garlic clove -- minced |
| 3½ | cup | Beef stock |
| 1 | teaspoon | Grated fresh ginger |
| Salt and white pepper -- to | ||
| Taste | ||
| 2 | Green onions -- thinly | |
| Sliced diag. | ||
Directions
1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add both kinds of mushrooms and cook, stirring occasionally, until they are lightly browned and any liquid has cooked away. Add barley and garlic, stirring to coat barley with mushroom mixture.
2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer until barley is tender (about 45 minutes).
3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat until soup is hot. Taste, season with salt if needed, and add pepper to taste. Just before serving, stir in green onions.
Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small mushrooms whole, or larger ones sliced.
Recipe By : The California Culinary Academy File
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