Soup of Two Mushrooms and Barley |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This hearty and satisfying soup makes a perfect autumn or winter meal with a loaf of crusty bread. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 stalk celery, chopped |
1 clove garlic, minced |
3/4 lb button mushroom, sliced |
2 ounces dried porcini mushrooms |
1 cup quick-cooking barley |
1 cup fresh ripe tomato, seeded and chopped |
6 cups chicken stock |
2/3 tablespoon dried dill |
1/8 teaspoon cayenne pepper |
1 teaspoon salt, to taste |
fresh ground black pepper |
Directions:
1. Put dried porcini mushrooms in a bowl and cover with very hot water; soak until they are soft (about 10 minutes), then drain.
2. Heat oil in a large pot; cook onion, celery, garlic, and both mushrooms about 8 minutes, until they are soft.
3. Stir in barley and cook one minute.
4. Add tomatoes, and stock.
5. Bring to boil, then reduce heat and cover.
6. Simmer 20 to 30 minutes, until the barley is tender.
7. Stir in dill and cayenne pepper; season with salt and black pepper to taste (I find this requires a good deal of salt, but will depend on your stock).
8. Serve.
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