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
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!