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Mushroom and Barley: Submitted by: | Date Added: 1 Dec 2014
Listed in: Soup

1/2 cup pearl barley
4 1/2 cups chicken or vegetable stock
1 ounce dried porchini mushrooms
2 cups boiling water
2 teaspoons unsalted butter
1 Tablespoon olive oil
1 cup minced shallots (about 4)
8 cups sliced white mushrooms
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 Tablespoons all purpose flour
1 cup dry cherry or white wine (not cooking wine - see substitutes this web site)

For serving:
1/2 cup sour cream
1/4 cup finely chopped chives

Cooking Instructions

1. in a small saucepan bring 1 1/2 cups of the broth to a boil and add the barley. Reduce the heat to a simmer, cover the saucepan with lid, and allow to cook for 30 to 35 minutes.

2. Meanwhile, add the porcinis sto a bowl and cover with the boiling water. Allow to sit for 20 minutes. Then, drain the mushrooms but RESERVE THE WATER THEY SOAKED IN. Transfer the mushrooms to a cutting board and finely chop.

3. Heat the butter and olive oil in a deep bottomed pan and add the chopped shallots. Allow to soften for about 3 minutes. Then add the sliced mushrooms and stir well so they cook and reduce and brown, about 8 to 10 minutes. Sprinkle the flour over the vegetables and cook them, stiring until the flour is incorporated, about 1 minute. Add the sherry or wine and use a spoon to scrape up the browned bitts from the bottom of the pan. Cook until the liquid has evaporated, about 1 minute.

4. Add the soaking liquid and the remaining broth and bring the soup to a boil for 1 minute. Then reduce the heat to a simmer and cook for about 20 to 22 minutes. Add the cooked barley and continue to cook for 5 more minutes. Then, remove from the heat. Serve in bowls and garnish with a dollop of sour cream and achives, if desired.

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