Name: Double Mushroom Soup with Barley
Ingredients: 1/4 c Butter; 4 oz Fresh tree oyster -- (see; Note); 1/4 lb Cultivated mushrooms --; Thinly sliced; 1/4 c Pearl barley -- rinsed and; Drained; 1 sm Garlic clove -- minced; 3 1/2 c Beef stock; 1 ts Grated fresh ginger; Salt and white pepper -- to; Taste; 2 Green onions -- thinly; Sliced diag.

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CATEGORY	CUISINE	TAG	YIELD
Meats	Japanese		4	Servings

INGREDIENTS

1/4	c	Butter
4	oz	Fresh tree oyster — (see
		Note)
1/4	lb	Cultivated mushrooms —
		Thinly sliced
1/4	c	Pearl barley — rinsed and
		Drained
1	sm	Garlic clove — minced
3 1/2	c	Beef stock
1	ts	Grated fresh ginger
		Salt and white pepper — to
		Taste
2		Green onions — thinly
		Sliced diag.

INSTRUCTIONS

1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add
both kinds of mushrooms and cook, stirring occasionally, until they are
lightly browned and any liquid has cooked away. Add barley and garlic,
stirring to coat barley with mushroom mixture.
2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer
until barley is tender (about 45 minutes).
3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat
until soup is hot. Taste, season with salt if needed, and add pepper to
taste. Just before serving, stir in green onions.
Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small
mushrooms whole, or larger ones sliced.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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