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Рецепт Mushroom Barley Soup
by Global Cookbook

Mushroom Barley Soup
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Ингредиенты

  • 2 Tbsp. Dry porcini mushrooms
  • 2 Tbsp. Butter
  • 1 lrg Onion, thin slice
  • 1 med Onion, minced
  • 2 x Ribs celery with leaves, diced
  • 4 x Carrots, peeled & sliced
  • 2 Tbsp. Fresh parsley
  • 3 x Cloves garlic, minced
  • 1 lb Fresh mushroom, presliced
  • 1 handf crimini mushrooms, sliced
  • 1 handf oyster mushrooms, sliced
  • 2 med Portobella tops, sliced
  • 1 can (8 ounce) button mushrooms, slice into various sizes and shapes
  • 1 Tbsp. Flour
  • 2 quart Beef broth, (use three Knorr beef bullion cubes to make the 2 qts)
  • 1 c. Whole barley

Инструкции

  1. Soak the dry porcini mushrooms in 2 c. (at least) warm water to cover for a half hour. Strain through a filter. Reserve the water. (This gives the soup a lot of flavor so I used about 2 c.)
  2. Coarsely chop the dry mushrooms.
  3. Heat the butter in a stockpot and saute/fry the onion, celery, 2 Tbsp. of the parsley, carrot, garlic, and fresh/canned mushrooms till soft, about 5 min.
  4. Lower the heat and add in the flour, stirring every 30 seconds for about 5 min or possibly till thick.
  5. In a soup pot heat the broth or possibly water. Add in a c. of mushroom mix at a time to the pot, stirring. Then add in the porcini strained mushrooms.
  6. Turn the heat to high, and add in the reserved mushroom water and barley.
  7. Stir well.
  8. Simmer, covered, for about an hour or possibly till the barley is tender and the soup is thickened, stirring often.
  9. Add in additional minced parsley to taste, mix thoroughly, and adjust seasonings. (DIDN'Tablespoons NEED ANY! parsley or possibly seasonings).