Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 1 : 30 Active Time: 0 : 15
Ingredients
- 1/2 pound barley
- 10 cups clear chicken soup or stock
- 3 tablespoons corn oil
- 3 cups chopped onion
- 1 pound fresh mushrooms thoroughly scrubbed and sliced into pieces 1/8 inch thick
- 2 tablespoons finely chopped or crushed fresh garlic
- 5 large pieces dried mushroom (preferably shiitakes)
- 3/4 cup carrot chapped into 1/2-inch pieces
- 1 cup celery chopped into 1/2 inch pieces
- 1/2 cup parsnip chopped into 1/4 inch pieces
- salt
- 1/4 teaspoon pepper
Preparation
1. Place barley and chicken soup In a large stockpot. Bring to a boil, then reduce
heat, and simmer for 1 hour.
2. While the soup and barley are cooking, heat corn oil in a large skillet, and
saut? onions on high heat for 5 minutes, stirring occasionally. Add fresh
mushrooms, and continue to saut?, stirring frequently, until everything is nicely
browned. At the last minute, add garlic, and brown quickly. Remove contents of
skillet to a bowl with slotted spoon, and set aside. At the same time, soak dried
mushrooms in hot water for 15 minutes to soften. Chop into 1/2-inch pieces, and
set aside.
3. Add onion-mushroom mixture, dried mushrooms, carrots, celery, parsnips, salt
(if needed), and pepper to the soup. Simmer for 1 hour and 15 minutes.
