| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried shiitake mushrooms or other dried mushrooms such as porcini; morels, or chanterelles if desired |
| 1 |
c |
Boiling-hot water if using dried mushrooms |
| 6 |
|
Garlic cloves; chopped fine |
| 1/4 |
c |
Olive oil |
| 3 |
md |
Onions; chopped fine |
| 2 |
lb |
White mushrooms; sliced thin |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Medium-dry Sherry |
| 5 |
c |
Chicken broth |
| 5 |
c |
Water |
| 1 |
c |
Pearl barley |
| 8 |
|
Carrots; sliced diagonally 1/2 inch thick |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Dried rosemary; crumbled |
| 1/3 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
Not so many years ago dried "exotic" or wild mushrooms could be found only
in fancy specialty shops, but no longer. Many good urban and suburban
supermarkets now carry little packages of various varieties. And Asian
markets are a great source for dried shiitake, also known as Chinese black
mushrooms. The dried mushrooms are an optional addition to this soup, but
they do add a deeper, woodsier flavor.
In a small bowl soak dried mushrooms (if using) in the boiling water 20
minutes and transfer to a cutting board, reserving liquid. Discard stems of
shiitake (if using) and slice mushrooms thin. Strain reserved liquid
through a fine sieve lined with a dampened paper towel into another small
bowl.
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate
heat, stirring, until golden. Add onions and cook, stirring, until pale
golden. Add white mushrooms, dried mushrooms (if using), and soy sauce and
sauté over moderately high heat, stirring, until liquid mushrooms give off
is evaporated. Add Sherry and boil until evaporated.
Add broth, water, strained mushroom-soaking liquid, barley, carrots, and
dried herbs to mushroom mixture and simmer, covered, 1 hour. Season soup
with salt and pepper. Soup may be prepared up to this point 4 days ahead
(cool uncovered before chilling covered.)
Just before serving, stir in parsley.
Makes about 12 cups.
Gourmet March 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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