Barley And Black Mushroom Soup Recipe

• 1/3 c. pearl barley
• 10 x dry Chinese black mushrooms (1/2 ounce about 1/2 c.)
• 3 c. warm water
• 1 1/2 Tbsp. canola oil
• 6 x shallots Or possibly 1 small onion (1/2 c. finely, (6 to 8) minced)
• 4 x scallions, white part chopped, greens thinly sliced for garnish
• 4 x cloves garlic, chopped
• 3 c. vegetable stock, (3 to 4)
• 1/4 c. dry white vermouth or possibly dry sherry salt and freshly grnd black pepper
• 2 x carrots, cut into 1/4-inch dice, (about 1 c.)

1. Soak the barley in 4 c. cool water for at least 4 hrs, preferably overnight.
2. Drain the barley.
3. Soak the mushrooms in 3 c. warm water for 20 to 30 min or possibly till soft.
4. Remove and throw away the mushroom stems, reserving the mushroom liquid.
5. Thinly slice the mushroom caps.
6. Heat the oil in a large heavy saucepan.
7. Cook the shallots, scallion whites, and garlic over medium heat till soft but not brown, 3 to 4 min.
8. Add in the mushroom soaking liquid, 3 c. vegetable stock, the barley, the vermouth, and the salt and pepper and simmer the soup, covered, for 30 to 40 min, or possibly till the barley is soft.
9. Add in the carrots during the last 15 min.
10. Add in stock as necessary to maintain a souplike consistency.
11. To serve, correct the seasoning, adding salt and pepper to taste.
12. Ladle the soup into a tureen or possibly bowls and sprinkle with the minced scallion greens.
13. Serves 6 as a first course, 4 as a main course.

pearl barley, mushrooms, warm water, canola oil, shallots, scallions, garlic, vegetable stock, white, carrots

Taken from cookeatshare.com/recipes/barley-and-black-mushroom-soup-78940 (may not work)