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Winter Mushroom Soup

 

 


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Winter Mushroom Soup

Gourmet Archives

1 pound fresh mushrooms, sliced thin
2 tablespoons unsalted butter
2/3 cup dried porcini
1 large onion, chopped (2 cups)
1/2 pound leeks, halved lengthwise, washed
well, cut crosswise into 1 1/2-inch
lengths (about 1 cup)
1/2 pound carrots, cut crosswise into
1/4-inch pieces (1/2 cup)
1/2 pound parsnip or celery root, peeled,
cut into 1/2-inch cubes
4 garlic cloves, crushed
4 bay leaves
1 cup barley, rinsed, drained
1 large russet (baking) potato
1 tablespoon coarse salt
1/2 cup snipped fresh dill
Sour cream for garnish

In a large kettle cook fresh mushrooms in butter over low heat until they
are softened and give off their liquid. Add 3 quarts water, porcini, onion,
leek, carrots, parsnip, garlic and bay leaves. Bring liquid to a boil over moderately high heat, skimming the froth, and simmer 30 minutes. Stir in
the barley and simmer 20 minutes. Add potato, peeled and cut into 1-inch
dice. Simmer 30 minutes, or until barley and potato are tender.
Discard the bay leaves. Remove kettle from heat and season soup with
salt and dill [we add freshly ground black pepper]. Divide soup among
heated bowls and garnish each serving with a dollop of sour cream.
Makes about 15 cups.


Featured Archive Recipes:
Mother's Mushroom Soup
(Martha Stewart)

Wild Mushroom Soup
Wild Rice and Shiitake
Mushroom Soup

 

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