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1/2 oz. dried mushrooms (porcini, shitake, chanterelle, etc.)
Wash dried mushrooms. In a sauce pan, cover dried mushrooms with six cups boiling water. Simmer for 15 minutes. Remove from heat and set aside for 15 minutes.
Warm one teaspoon of oil in soup pot on low heat. Add onions, and garlic. Stir vigorously to sauté since there's so little fat. Add carrots and celery and cook for five minutes, stirring occasionally. Add fresh mushrooms and increase heat to medium, cook stirring continuously, for about three minutes until the mushrooms release their juices. Remove from heat and set aside.
Drain the dried mushrooms, reserving the stock. Cut and discard any tough stems. Strain the stock through a sieve or coffee filter if any dirt is evident. Add enough water to stock to make 7 cups of liquid.
Add the stock, chopped dried mushrooms, soy sauce, thyme, pepper, barley, cream sherry to pot of sautéed vegetables. Bring to a boil and then cover, reduce heat, and simmer for 45 minutes.
Poster's Notes:
Posted by Norm Sherman
Nutritional Info Per Serving: N/A
6 cups boiling water
1 tsp. canola or other vegetable oil
2 cups chopped onions
2 chopped or pressed garlic
1 cup finely chopped celery
1 cup chopped carrots
3 cups (about 10 ounces) sliced fresh mushrooms
1/4 cup light sodium soy sauce
Pinch dried thyme
1/4 tsp. ground black pepper
1/2 cup raw pearl barley
1/4 cup sherry OR 2 tsp. honey (I use cream sherry)
Salt to taste
This soup should be brothy. More water may be added if it had cooked down. The dried mushrooms give this soup a meaty taste.