"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mushroom Barley Soup Recipe

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This recipe for Mushroom Barley Soup, by , is from The Family of Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lonni Rosenthal
Added: Monday, May 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. barley, not quick cooking barley
2 49-oz. cans of chicken broth
3 tbsp. corn or vegetable oil
3 cups white or yellow onion, chopped
1 lb. mushrooms, sliced
2 tbsp. garlic, finely chopped
5 lg pieces of dried mushrooms (I omit this)
1 c. carrots, peeled and chopped
1 c. celery, chopped
1/2 c. parsnips, peeled and chopped
S&P to taste

Directions:
Directions:
Put barley and chicken broth in a large stockpot. Bring to a boil, then reduce heat and simmer for 1 hour.
While the soup and barley are cooking, heat corn/veggie oil in a large skillet, saute onions on high heat for 5 minutes, stirring occasionally.
Add fresh mushrooms and continue to saute, stirring frequently, until everything is nicely browned.
At the last minute, add garlic and brown quickly.
With a slotted spoon or skimmer, 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 mix, dried mushrooms, carrots, celery and parsnips to soup. Simmer for 1 hour and 15 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours 30 minutes
Personal Notes:
Personal Notes:
This recipe is from the 2nd Avenue Deli in NYC! Soup will thicken, especially the 2nd or 3rd night. Add water or broth, if needed.

 

 

 

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