From ThisBlueWiki
This is a replica as close as possible to the premade mushroom barley soup from Whole Foods.
Prep time: 30 min
Cook time: 45 min
Serves 4-6
- 1 cup dried whole shiitake mushrooms
- 6 cups boiling water
- 2 Not-Beef boullion cubes
- 2 Tbsp olive oil
- 2 cups diced onions
- 2 garlic cloves, pressed or minced
- 1 cup diced celery
- 1 cup peeled and diced carrots
- 3 cups diced fresh mushrooms (about 10 ounces)
- 1/4 cup soy sauce
- 3/4 tsp ground thyme (more if leaf thyme)
- 1/2 teaspoon ground black pepper
- 3/4 cup raw pearl barley
- 4-5 Tbsp corn starch dissolved in a little water
Follow instructions as below. Note: the thickener needs a little work, maybe try flour next time.
Original recipe
Jan 5, 2004 14:00 from Empire
As promised earlier!
Dried Mushroom Soup with Barley
Moosewood Restaurant Low-Fat Favorites
Serves 4-6
Prep time: 30 minutes
Cooking time: 45 minutes
1/2 ounce dried mushrooms, such as porcini, shiitake, chanterelle, and/or morel
(about 2/3 cup) [ we just use shiitake ]
6 cups boiling water
* 1 can veggie broth
* 1/2 lb beef for stew, cubed small
1 teaspoon canola or other vegetable oil
2 cups chopped onions
2 garlic cloves, pressed or minced
1 cup finely chopped celery
1 cup peeled and finely chopped carrots
3 cups sliced fresh mushrooms (about 10 ounces)
1/4 cup soy sauce
pinch of dried thyme
1/4 teaspoon ground black pepper
1/2 cup raw pearl barley [ this works with quicker-cooking barley, too, with
the same time frame for cooking ]
1/4 cup dry sherry or 2 tsp honey (optional) [ we use sherry, and it's goood ]
salt and ground black pepper to taste
* brown beef in saucepan and set aside
In a saucepan, cover the dried mushrooms with 6 cups of boiling water. Simmer
for 15 minutes. Remove from the heat and set aside for at least 15 minutes.
Meanwhile, warm the oil in a soup pot on low heat. Add the onions and garlic,
cover, and cook for 5 minutes, stirring occasionally. Add the celery and
carrots and cook for 5 minutes, stirring occasionally. Add the fresh mushrooms,
increase the heat to medium, and cook, stirring continuously, for about 3
minutes, until the mushrooms begin to release their juices. Remove from the
heat and set aside.
Drain the dried mushrooms, reserving the mushroom stock. Cut off and discard
any tough stems, then rinse and chop the mushrooms. Strain the stock through a
sieve or, if dirt or sand is evident, through a paper coffee filter. Add
enough water to the stock to make 7 cups of liquid. Add the chopped dried
mushrooms, mushroom stock, soy sauce, thyme, pepper, barley, and optional
sherry or honey to the pot of sauteed vegetables. Bring to a boil and then
cover, reduce the heat, and simmer for 45 minutes.
When ready to serve, add salt and pepper to taste. This soup should be brothy,
so if it has cooked down and become thick, add a bit more water.
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