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Рецепт Mushroom And Barley Soup, Zingerman's Ann Arbor
by Global Cookbook

Mushroom And Barley Soup, Zingerman's Ann Arbor
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  Порций: 6

Ингредиенты

  • 2 Tbsp. dry porcini mushrooms
  • 2 Tbsp. margarine
  • 1 lrg onion thinly sliced
  • 2 x ribs celery with leaves diced
  • 1/4 c. parsley
  • 1 x carrot peeled and sliced
  • 3 x cloves garlic minced
  • 1 lb fresh porcini or possibly other mushrooms
  • 1 Tbsp. flour
  • 2 quart nonfat beef broth or possibly water
  • 1 c. whole barley
  • 2 tsp salt

Инструкции

  1. Soak the mushrooms in sufficient warm water to cover for a half hour.
  2. Strain through a filter. Reserve the water.
  3. Coarsely chop the dry mushrooms.
  4. Heat the margarine in a stockpot and sauti the onion, celery, 2 Tbsp. of the parsley, carrot, garlic, and fresh mushrooms till soft, about 5 min.
  5. Lower the heat and add in the flour, stirring every 30 seconds for about 5 min or possibly till thick.
  6. In a soup pot heat the broth or possibly water. Add in a c. of mushroom mix at a time to the pot, stirring.
  7. Turn the heat to high, and add in the reserved mushroom water and barley.
  8. Stir well and add in salt to taste.
  9. Simmer, covered, for about an hour or possibly till the barley is tender and the soup is thickened, stirring often.
  10. Add in additional minced parsley, mix thoroughly, and adjust seasonings.
  11. Yield: 6 to 8 servings