Wild Mushroom Barley Soup
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To preserve both wild and domestic mushrooms, thread onto long cotton strings and hang them to dry. This soup is robust and earthy and will bring warmth to the chilliest of days.
INGREDIENTS
1/2 cup dried or fresh wild mushrooms, morels or oyster mushrooms
1 cup barley
1/2 cup canola oil
1 large onion, peeled and finely chopped
2 large carrots, peeled and finely chopped
2 cloves garlic, peeled and minced
2 cups minced fresh domestic mushrooms
6 cups homemade or canned chicken stock
3 tablespoons lemon juice
Salt and freshly ground pepper, to taste
2 cups heavy creamIf using dried wild mushrooms, soak them in hot water to cover for 30 minutes and drain.
Bring 4 cups of water to a boil. Add the barley, cover, and simmer for 25 minutes over medium heat. Drain the barley and set aside.
Heat the oil in a large, heavy saucepan. Add the onion, carrots, and garlic, tossing to coat the vegetables in oil. Add the domestic mushrooms. Cover with aluminum foil, placing foil right on the surface of the vegetables. Simmer over low heat for 15 minutes.
Slice the wild mushrooms, leaving any small ones whole. Add the cooked barley, wild mushrooms, stock, and lemon juice to the pan. Season with salt and pepper, to taste. Simmer for 10 minutes. Stir in the heavy cream and heat just to boiling. Serve immediately.
Makes 4 to 6 servings