1/2 lb. barley
10 C. clear chicken soup or stock
3 Tbsp. corn oil
3 C. chopped onion
1 lb. mushrooms, cleaned and sliced into 1/8-inch pieces
2 Tbsp. finely chopped or crushed garlic
5 large pieces dried mushroom (preferably shiitakes)
3/4 C. carrot, chopped into 1/2-inch pieces
1 C. celery, chopped into 1/2-inch pieces
1/2 C. parsnip, chopped into 1/4-inch pieces
salt and pepper to taste
Place barley and chicken soup in a large stockpot. Bring to boil, then reduce heat and
simmer for 1 hour. While the soup and barley are cooking, heat corn oil in a large skillet
and sauté onions on high heat for 5 minutes, stirring occasionally. Add fresh mushrooms,
and continue to sauté, stirring frequently until everything is nicely browned. At the
last minute, add garlic and brown quickly. With a slotted spoon, remove contents of
skillet to a bowl and set aside. Meanwhile, soak dried mushrooms in hot water for 15
minutes to soften. Chop into 1/2-inch pieces and set aside. Add onion-mushroom mixture,
dried mushrooms, carrots, celery, parsnips and seasonings. Simmer for 1 hour and 15
minutes. |
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