Mushroom barley soup

Oct 12, 2015 Posted in Ketolishus 0 Comments

Mushroom barley soup

2 tablespoons oil

1 medium onion, diced

1 medium carrot, diced

2 cloves garlic, minced

1/2 lb white mushrooms, washed, trimmed and coarsely cut

1/2 lb baby bella mushrooms, washed, trimmed and coarsely cut

1/2 lb shiitake mushrooms, stems removed (won’t pop off, cut w/paring knife)

1/2 cup pearled barley

6 cups no-salt-added beef broth or stock

3 tablespoons dry sherry

Salt and pepper to taste

1 tablespoon wine vinegar (I used apple cider vinegar)

If you haven’t already, dice your carrots, onion, and slice your mushrooms. Throw the shiitake stems into a small pan with a couple cupfuls of water, set to boil, then reduce heat to simmer and move to the next step.

Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds. Add mushrooms, and sauté for 5 minutes, until they begin to release liquid.

Raise heat and add barley & sauté until it begins to color (I didn’t have room in the pot for this, added the barley at the time I added the broth). Add broth and sherry. Strain shiitake simmering liquid, tossing stems in trash, and add to pot. Simmer about 40 minutes, until barley is tender. Stir in vinegar; season with salt and pepper, and serve.

Adapted from Marian Burros, New York Times

http://www.nytimes.com/2002/12/18/dining/eating-well-feeding-the-starving-beast-within.html