MUSHROOM-BARLEY SOUP
serves 6
1 oz dried mushrooms
3 cups water
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
340g cremini (swiss brown) or button mushrooms – stems removed – sliced
1.5 tsp dried oregano
2 cans (14.5 oz each) chicken broth
1/2 cup barley
1/4 tsp salt
In a small saucepan, bring the dried mushrooms and water to a boil. Remove, stand for 15 mins.
Meanwhile, coat a Dutch oven with nonstick spray.
Add onion, carrots & celery. Spray them lightly too. Cook over medium heat for 3 mins, stirring occasionally. Add sliced mushrooms & oregano. Again, cook stirring occ. – for 6-8 mins until soft.
Add broth, barley and salt. Cook for 10 mins.
Line a fine mesh sieve with a coffee filter or paper towel. Strain dried mushroom water into the pot. Remove and discard filter leaving dried mushrooms in sieve. Rinse in running water to remove any grit. Chop up and add them to the pot, cooking for 10-15 mins or until barley is tender.
NOTE: another recipe adds 1 tsp minced garlic, another adds a bay leaf and tells us to toast the barley with the vegies “for a deep warmth”.
If you want it creamy, add 1/2 cup raw cashews, soaked in water 4 to 8 hours and drained – add to blender when processing. Also add 1.5 teaspoons miso paste. (If you forgot to soak your cashews, just place them in a saucepan with some water and boil for about 15 minutes.)
