posted by RisaG 10-20-100 9:38 AM
* Exported from MasterCook *
Mushroom Barley Soup - 2nd Avenue Deli
Recipe By : Bon Appetit, Sept 2000, p. 169
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Grains
Restaurant
Amount Measure Ingredient -- Preparation Method
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7 cups chicken stock or canned low salt broth
3/4 cup pearl barley
3 tbsp. vegetable oil
1 1/2 cups onions -- chopped
1/2 lb. fresh mushrooms -- sliced
2 cloves garlic -- minced
2 tbsp. dried shiitake mushrooms -- stemmed and chopped
1 stalk celery -- thinly sliced
1/2 carrot -- thinly sliced
1/2 parsnip -- thinly sliced
Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour. Drain barley into crockpot (broth in crockpot, barley into bowl).
Heat oil in large heavy skillet over high heat. Add onions; saute 5 minutes. Add fresh mushrooms, saute until brown, about 5 minutes. Mix in garlic. Add sauteed mushroom mixture, dried mushrooms, celery, carrot and parsnip to crockpot along with reserved broth. Place on HIGH for 2 hours. Add cooked barley, salt and pepper, and place on HIGH for 1/2 hour.
Re-season if necessary. Serve immediately.
NOTES : Original recipe yielded 8 servings, using 14 cups of broth or stock.