Melissa's Corporate Chefs

Dried Mushroom and Barley Soup with Spring Garlic

Name: Dried Mushroom and Barley Soup with Spring Garlic
Prep time: 35 min
Cook time: 1 h 9 min
Total time: 1 h 44 min
Yield: 6
Cuisine: Asian
Ingredients: 1/2 ounce dried Shiitake mushrooms; 1/2 ounce dried Porcini mushrooms; 1/2 ounce dried Chanterelle mushrooms; 3 cups boiling water, if using dried mushrooms; 1 stalk spring garlic, finely chopped top only; 1/4 cup olive oil; 3 medium Maui onions, chopped fine; 2 pounds white mushrooms, sliced thin; 1 tablespoon soy sauce; 1/2 cup medium-dry sherry; 5 cups chicken broth; 5 cups water; 1 cup Pearl Barley; 8 organic carrots, sliced diagonally 1/2 inch thick; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon dried Rosemary, crumbled; 1/3 cup organic parsley, minced

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Cuisine

Asian

Servings

6 - 8 servings

Prep Time

35 minutes

Cook Time

1 hour 15 minutes

Ingredients

1/2 ounce dried Shiitake mushrooms
1/2 ounce dried Porcini mushrooms
1/2 ounce dried Chanterelle mushrooms
3 cups boiling water, if using dried mushrooms
1 stalk spring garlic, finely chopped top only
1/4 cup olive oil
3 medium Maui onions, chopped fine
2 pounds white mushrooms, sliced thin
1 tablespoon soy sauce
1/2 cup medium-dry sherry
5 cups chicken broth
5 cups water
1 cup Pearl Barley
8 organic carrots, sliced diagonally 1/2 inch thick
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried Rosemary, crumbled
1/3 cup organic parsley, minced

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Directions

In a small bowl soak dried mushrooms (if using) in the boiling water 20 minutes and transfer to a cutting board, reserving liquid.
Discard stems of shiitake. Slice all mushrooms thin.
Strain reserved liquid through a fine sieve lined with a dampened paper towel into another small bowl.
In a heavy kettle (at least 5 quarts) cook spring garlic in oil over moderate heat, stirring, until golden.
Add onions and cook, stirring, until pale golden.
Add white mushrooms, dried mushrooms (if using), and soy sauce and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
Add Sherry and boil until evaporated.
Add broth, water, strained mushroom-soaking liquid, barley, carrots, and dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup with salt and pepper.
Soup may be prepared up to this point 4 days ahead (cool uncovered before chilling covered.)
Just before serving, stir in parsley.

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Filed in: Carrots, Dried Chanterelle Mushrooms, Dried Mushroom and Barley Soup with Spring Garlic, Dried Porcini Mushrooms, Dried Rosemary, Dried Shiitake Mushrooms, Dried Thyme, Maui Onions, Melissa's Corporate Chefs, Parsley, Pearl Barley, Soup, Spring Garlic, White Mushrooms

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Dried Mushroom and Barley Soup with Spring Garlic