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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A rather different mushroom soup Ingredients:
1 ounce dried porcini mushrooms |
6 cups of vegetable stock |
3 tbs olive oil |
2 cups of sliced black mushrooms or crimini's |
1 cup chopped onion |
1/4 cup of pearl barley |
1 lg carrot diced |
1 stick celery diced |
1 lg potato cut into 1/2 in chunks |
1/4 cup whipping cream |
3/4 cup shredded gruyere cheese |
2 bay leaves |
1 tsp sweet paprika |
pepper to taste |
Directions:
1. Soak the porcini's in one cup of warm water for 2 hours. Strain and reserve liquid then chop the mushrooms and set aside. Add the olive oil to a soup pan and on medium to low heat saute 2 cups of fresh mushrooms and onion for 10 minutes. Add the barley, dried mushrooms, mushroom liquid, 6 cups of vegetable stock and bring to a boil, then lower heat and simmer for 20 minutes. Add the celery, carrot, potato, bay leaf, pepper, paprika and cook another 25 minutes or when vegetables are tender. Add the cheese, cream and simmer while stirring until cheese melts for another 5 minutes.
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