Mushroom-Barley Soup
For generations, mushroom-barley soup brought warming comfort on cold winter days.
Our grandmas didn't have so many fresh and dried wild mushrooms to choose from; nor did they have food processors.
This version takes advantages of all of today's conveniences to let you discover or rediscover how satisfying this traditional favorite can be. With so much flavor you won't miss the sour cream that was often added.
Makes 8 cups
Ingredients:
- 1/2 cup medium barley
- 4 Tbl. unsalted butter
- 1/2 lb. each parsnips, carrots, and onions, finely chopped
- 1 large clove garlic, minced
- 8 oz. white mushrooms, wiped, trimmed, and finely chopped
- 1 1/4 oz. dried sliced porcini or assorted wild mushrooms, rehydrated and blotted dry
- 1.5 oz. Demi-Glace Gold® + 3 cups hot water
- Salt and freshly ground black pepper to taste
- 1 cup whole milk
- 1 Tbl lemon juice
Cook barley in 2 cups boiling water until tender, about 25 minutes. Drain and set aside.
Melt butter in a large casserole over medium heat. Add parsnips, carrots, and onions, cover and sweat until tender, about 10 minutes, stirring occasionally. Add garlic, cook for 1 minute, then stir in fresh mushrooms and cook until mushrooms begin to separate.
Add porcini and reconstituted Demi-Glace Gold and simmer for 5 minutes. If desired, purée soup in an electric blender or food processor until chunky-smooth, or leave chunky.
Bring to a boil. Season with salt and pepper, stir in milk and, if needed, more water, and lemon juice, taste to adjust seasonings and serve.
Optional:
Try substituting 1 oz. of Graisse de Canard Gold™ for the unsalted butter. And as an ultimate extravagance, grate some of our summer black truffles over the soup at the table.
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