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Thursday, October 17

Savory barley soup with wild mushrooms & thyme

Porcini mushrooms, dried
½ ounce
Wine, dry white
½ cup
Olive oil
1 tablespoon
Shallots, chopped
½ cup
Garlic, minced
2 cloves
Mushrooms, oyster, chopped
8 ounces
Thyme, minced
1 teaspoon
1/4 teaspoon
Pepper, freshly ground
1/4 teaspoon
Chicken broth
3 cups
Pearl barley
¾ cup
Tomato paste
1 tablespoon
Lemon juice
2 teaspoons
  1. Rinse the porcini well to remove any dirt or grit.
  2. In a small saucepan, bring the wine to a simmer.
  3. Remove from heat, and add the porcini.
  4. Let stand for 15 minutes, and then drain the porcini over a bowl, reserving the liquid.
  5. Finely chopped the porcini.
  6. In a Dutch oven over medium-high heat, warm the oil.
  7. Add the shallots and garlic, and sauté until wilted, about 3 to 5 minutes.
  8. Add the oyster mushrooms, thyme, salt, and pepper.
  9. Cook until the mushrooms release their liquid and begin to brown, about 4 to 5 minutes.
  10. Add the reserved porcini liquid, and bring to a boil, scraping up any browned bits from the bottom of the pot.
  11. Add the broth, barley, tomato paste, 3 cups water, and the chopped porcini.
  12. Cover and simmer until the barley is tender to the bite, about 45 to 50 minutes.
  13. Remove from heat, and let cool slightly.
  14. Purée about 1 cup of the soup in a blender.
  15. Return to the pot, heat until just hot, and stir in the lemon juice.
  16. Season with salt and pepper; serve.
Yield: 4
Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

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