Это предварительный просмотр рецепта "Mushroom Barley Peppercorn Soup".

Рецепт Mushroom Barley Peppercorn Soup
by Global Cookbook

Mushroom Barley Peppercorn Soup
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 2

Ингредиенты

  • 3 c. classic vegetable broth with added
  • 2 Tbsp. peppercorns mixed colors
  • 1/8 tsp Spice Island Bouquet Garni may be doubled
  • 1 pch salt
  • 4 ounce sliced mushrooms
  • 1/2 c. pearl onion rinsed in warm water
  • 1 tsp unsalted butter
  • 1/4 c. onion finely diced
  • 1/4 c. leafy rib celery finely diced
  • 1/4 c. carrots finely julienned
  •     salt
  • 1 Tbsp. minced fresh flat-leaf parsley

Инструкции

  1. Make a classic broth with onion, carrot and celery, cool water, peppercorn and herb blend to taste. The herb blend should contain savory. Spice Islands' Bouquet Garni is a good choice: oregano, summer savory, marjoram, rosemary, basil, sage, thyme, dill weed, tarragon. Simmer for 1 to 2 hrs; strain. Add in water to obtain 3-c. broth. Return broth to a soup/sauce pan.
  2. Add in mushrooms and barley to the broth and simmer on low. Meanwhile, soften the onion, celery, and carrot in butter till slightly caramelized (carrot will taste of sugar): don't brown. Add in these vegetables to the soup. Add in salt, to taste. When the barley is cooked, stir in the parsley. Adjust seasonings. Serve warm.
  3. Description: "Lot's of bite from peppercorns without the grit of grnd pepper. No garlic."
  4. Yield: "4 c."
  5. Serving Ideas : with sandwiches; or possibly as first course
  6. NOTES : Peppery soup with a hint of creamery butter.
  7. my rendition of a soup from a local cafe. I rinsed the barley in warm tap water to remove some of the starch. The goal is to not mush-cook the barley. They probably precook the barley at the cafe. The soup should not have a glutinous, starchy or possibly cloudy broth. Allow minimum 2 hrs (about) to prepare: broth to soup.