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chicken broth mushrooms pearl barley butter onion celery carrots soy sauce mushrooms white wine tomato paste fresh dill basil salt bay leaves
Viewed: 29 - Published at: 4 years agoIngredients
- 7 c. chicken broth or vegetable stock
- 1 oz. dried mushrooms
- 1/2 c. pearl barley
- 2 Tbsp. butter or oil
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 to 3 tsp. soy sauce
- 3 oz. mushrooms, sliced
- 1 1/2 c. medium-dry white wine
- 1 Tbsp. tomato paste
- 3 Tbsp. fresh dill or 1 Tbsp. dry dill
- 1/8 tsp. dried basil, dried thyme, dried oregano
- salt and pepper
- 2 bay leaves
Method
- In saucepan boil 1 cup stock.
- Put dried mushrooms in bowl and pour boiling stock over.
- Soak 1 hour.
- Meanwhile boil another cup of stock.
- Add barley, cover and simmer gently until barley is somewhat tender, approximately 25 minutes.
- Melt butter in soup pot.
- Add onion and cook to soften, about 4 minutes.
- Add celery, carrots and parsnip.
- Cook 5 minutes.
- Add soy sauce and cook until most of it has evaporated, 2 minutes.
- Add remaining stock, barley, fresh mushrooms, wine, tomato paste, dill, bay leaves, basil, thyme and oregano.
- Bring to boil, cover and simmer gently for 1 hour. Shortly before soup is done, drain dried mushrooms, reserving the liquid.
- Cut into pieces and add to soup.
- Strain liquid from dried mushrooms and add as well.
- Season with salt and pepper to taste. This soup can be refrigerated for several days.
- Thin with additional broth or water as necessary.
