Old School Barley Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Step away from that cafeteria pot! Don't even open it! Cook your own stuff! Long live the old school cooking! Ingredients:
1-1/2 to 2 cups of dried wild mushrooms, such as morrels, crimini, porcini, trumpets, chantereles, etc; shitake is ok, but they tend to be a little stringy |
3 cups water |
4-5 cups chicken stock (or water) |
1/2 cup barley |
2 large potatoes |
2 tbsp butter |
2 carrots, finely chopped |
2 onions, finely chopped |
salt, pepper to taste |
fresh parsley |
garlic dill pickles for garnish |
sour cream |
alternatively 1/2 cup heavy cream |
Directions:
1. Rinse mushrooms in cold water thoroughly - they have sand in them
2. Soak mushrooms in 3 cups of water overnight. Don't drain the water
3. Reserve the mushroom water (it should be very dark)
4. Slice all mushrooms in a uniform way
5. Return mushrooms in water, add the remaining water or stock
6. Bring to boil
7. Add barley and cook about 1 hour or until barley is tender
8. Meanwhile, peel and cube the potatoes
9. Melt butter in a skillet
10. Saute carrots and onions until very fragrant and onions are translucent and golden
11. Throw potatoes, onions and carrots into the soup and cook until potatoes are done
12. Add salt and pepper to taste
13. Add parsley
14. Soup should be fairly thick, but not too thick
15. Chop your dill pickles finely and serve as garnish on your soup along with a 1/2 tbsp of sour cream
16. Another option is to add 1/2 cup of cream to the soup pot, mix well, and then puree the soup until smooth. This way, leftovers can be used instead of condensed cream of mushroom soup in other dishes
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