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Double Mushroom Soup With Barley

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CATEGORY CUISINE TAG YIELD
Meats Japanese 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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. Mix in 1 cup  of
stock. Bring to a boil, cover, reduce heat, and simmer until  barley is
tender (about 45 minutes). 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 43.7mg
Sodium: 1878.8mg
Potassium: 504.9mg
Carbohydrates: 29.3g
Fiber: 4.4g
Sugar: 5.6g
Protein: 9.2g


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