Winter Mushroom Soup

* Exported from MasterCook *

Winter Mushroom Soup

Recipe By : "Soup, A Way of Life" by Barbara Kafka, 1998
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 quarts chicken or vegetable stock -- divided (12 c.)
2 ounces dried porcini mushrooms -- (cŠpes)
2 tablespoons unsalted butter
1 pound fresh mushrooms
wiped clean and thinly sliced
1 large onion -- diced
White part only from 2 large leeks
halved lengthwise then cut into
1 1/2-in. lengths
2 carrots -- thinly sliced
1/2 pound parsnips -- diced
4 cloves garlic -- crushed
4 bay leaves
1 cup pearl barley -- rinsed well
1/2 pound firm potatoes
peeled and cut into 1-in. cubes
1 tablespoon kosher salt
Freshly ground black pepper to taste
1/2 cup snipped fresh dill
Sour cream -- for serving

This is mushroom-barley soup at its best. The recipe, is spicy and rich.
Dried mushrooms are soaked in stock and the soaking liquid is strained
through a coffee filter to remove any particles. If you have leftover
soup, you'll need a bit more stock to thin it for serving the next time.

In small saucepan, bring 1 1/2 cups stock just to boil. Place dried
mushrooms in small bowl and pour steaming stock over them. Soak mushrooms
15 minutes. Drain mushrooms, squeezing out excess liquid and reserving all
liquid. Strain this mushroom broth through a paper coffee filter rinsed
with hot water. Reserve strained broth. Chop soaked mushrooms and reserve.

In large soup pot over low heat melt butter. Stir in fresh mushrooms and
cook until they soften and release moisture, about 10 minutes. Stir in
remaining 101/2 cups stock, the soaked mushrooms and their broth, and the
onion, leeks, carrots, parsnips, garlic and bay leaves. Increase heat and
bring mixture to boil. Skim surface if necessary. Reduce heat and simmer
30 minutes.

Stir in barley and simmer 20 minutes. Stir in potatoes and simmer until
barley and potatoes are tender, about 30 minutes. Remove bay leaves.
Remove soup from heat and season with salt, pepper and dill. Ladle soup
into individual-serving bowls and swirl a spoonful of sour cream into each
portion. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 1 vegetable exch., 2 bread/ starch
exch., 1 fat exch.; 190 calories, 33 gm. carbohydrate, 8 gm. protein, 4
gm. fat (including 2 gm. sat. fat), 6 mg. cholesterol, 555 mg. sodium,
54 mg. calcium and 6 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.



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