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- November 9, 2020 at 8:12 am #593629
Barley Mushroom Soup
3 tbs olive or un-toasted sesame oil
1/4 oz dried shiitake, soaked in 1 cup hot water
1 1/2 lb assorted mushrooms, sliced
1/4 cup shallots, chopped
1 onion, chopped
1 stalk celery, diced
1 carrot, diced
1/2 cup pearled barley
4 cups vegetable stock or water
4 tbs tamari
1 branch fresh thyme
1 bay leaf
Sea salt to taste
Freshly ground pepper to taste
Garnish: chopped fresh dill
Heat the oil over medium heat in a large, heavy-bottomed saucepan or 3-quart pot.
Drain the soaked shiitakes, reserving liquid.
Chop the shiitakes fairly fine and add them to the pot along with the sliced mushrooms, chopped shallots, onions, celery, carrot, and barley.
Increase the heat to medium high, and cook vegetables, stirring often, until the mushrooms have browned and the vegetables are beginning to soften, about 10 min.
Add the soaking liquid from the dried shiitake mushrooms, vegetable stock, tamari, thyme, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 40 min. Add more water or stock if the soup seems too thick.
Check the soup for seasoning and add a pinch of sea salt and freshly ground pepper if needed.
Remove the thyme branch and bay leaf. Sprinkle the soup with dill and serve. Serves 4-6
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