Dried and fresh mushrooms and barley combine to provide a full-bodied first course soup with a rich taste.
| 1 |
|
ounce dried mushrooms* |
| 1 |
|
cup boiling water |
| 1 |
|
tablespoon olive or vegetable oil |
| 1 |
|
cup sliced fresh mushrooms |
| 1/3 |
|
cup finely chopped carrot |
| 1 |
|
medium (1 cup) leek, halved lengthwise, sliced 1/4-inch |
| 1/2 |
|
teapoon finely chopped fresh garlic |
| 1/2 |
|
cup uncooked barley |
| 3 |
|
(14 1/2-ounce) cans low-sodium chicken broth |
| 2 |
|
large sprigs fresh dill, if desired |
2
1/4
1/4 |
|
tablespoons chopped fresh dill**
teaspoon salt
teaspoon pepper |
Place dried mushrooms in medium bowl. Pour boiling water over dried mushrooms; let stand 1 hour. Drain;
reserve liquid.
Slice mushrooms, if whole.
Heat oil in 4-quart saucepan; add soaked mushrooms, fresh mushrooms, carrot, leek and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are softened (5 to 6 minutes). Stir in reserved mushroom liquid, barley, chicken broth and 2 sprigs dill. Continue cooking until mixture comes to a full boil (8 to 10 minutes). Cover; reduce heat to low. Continue cooking until barley is tender (about 1 hour). Remove dill sprigs; stir in chopped dill, salt and pepper.
*Use porcini, morel, chanterelle or oyster mushrooms. Avoid shiitake as they take longer to rehydrate.
**Substitute 2 teaspoons dried dill weed.
