Mushroom Barley Soup
Source of Recipe
Gourmet March 1994
List of Ingredients
1/3 cup quick-cooking barley
7 cups water
1/4 oz dried porcini (1/4 cup)
1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, cut into 1/3-inch dice
2 carrots, chopped
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
2 tablespoons tomato paste
2 tablespoons medium-dry Sherry
1 3/4 cups low-sodium fat-free beef broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Garnish: chopped fresh flat-leaf parsley
Recipe
Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander. While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve. Heat oil in cleaned pot over moderately high heat until hot but not smoking, then saut� onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, shiitakes, leek, and porcini and saut�, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes. Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper. Cooks' note: � Soup can be made 3 days ahead. Cool, uncovered, then chill, covered.
|
|
member logon
