(ps – a dollop of sour cream on this soup when you serve it
would be great....Also, maybe a sprinkle or two of dill….maybe a squeeze or two
of lemon juice to brighten the flavors right at the end…. )
Ingredients:
1 C (1
ounce) dried porcini mushrooms
1 T olive
oil
3 small
shallots, minced
1 medium
onion, minced
1 clove
garlic, minced
½ - 1 t
dried thyme
½ C white
wine
2 quarts vegetable
broth (Use the best quality. You may
also use beef or chicken broth here)
½ C pearl
barley
Salt and
pepper
¾ pound
potatoes, peeled and diced
Method:
Soak the
dried mushrooms in 2 C boiling water for 1 hour. When they are soft, cut them in small
pieces. Reserve the liquid for the soup.
Sauté the
onions, shallots, garlic and thyme in the olive oil until soft but not brown.
Add the wine, broth, barley, mushrooms and the entire 2 Cups of mushroom infused
water. Cover and simmer for about 1 hour.
Add the
cubed potatoes and cook for another 15 minutes or until potatoes are tender.
Season to taste with salt and pepper.
Tracy's Living Cookbook
