Friday, September 21, 2007 |
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Mushroom and Barley Soup (Meat, Dairy, or Pareve)
By Sue Friedman @ 7:25 PM :: 5326 Views ::
201 Comments :: :: All, Soups, Entrees / Main Courses, Meat, Dairy, Pareve
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Mushroom and Barley Soup |
(Meat, Dairy or Pareve) |
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Sue Friedman |
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This mushroom and barley soup has a rich, thick texture and gives new meaning to the definition of comfort food! I think using fresh leeks instead of onions enhances the taste immeasurably. And, as is the case with most soups, the flavors intensify when refrigerated overnight. |
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Ingredients |
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1 pound mushrooms (wiped clean with a damp paper towel) 1/4 cup (1/2 stick) margarine or butter 2 leeks (white and pale green parts only), chopped 8 cups chicken or vegetable broth 1 pound potatoes (about 2 large), peeled and diced 1 large carrot, peeled and chopped 2 garlic cloves, minced 3/4 cup pearl barley 4 bay leaves Salt and pepper to taste |
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Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt margarine or butter in a large saucepan over medium-high heat. Add mushroom stems, garlic, and leeks, and sauté until tender, about 7 minutes. Mix in chicken or vegetable broth, potatoes, carrot, barley, and bay leaves. Cover and simmer 40 minutes. |
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Uncover soup, add mushroom caps, and continue simmering until vegetables are tender, about 25 minutes. Season soup with salt and pepper and serve, or refrigerate until the next day.
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Makes 8 servings.
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Sue Friedman is famous for her homemade soups and other culinary creations. She lives in Needham with her husband and three daughters. [The Food Editor's son is one of Sue's biggest fans!] | |
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