Soup Archive

MUSHROOM BARLEY SOUP

1 Tablespoon butter

1 cup finely chopped onion

3 stalks celery cut into small dice

2 carrots, cut into small dice

4 cups organic chicken stock

8 oz. mixed varieties of fresh mushrooms, sliced

2 oz. dried mushrooms  (mixed or any variety)

salt & freshly ground pepper to taste

1 cup fat free Half & Half

2 teaspoons cornstarch, dissolved in Half & Half

1 teaspoon dried Fines Herbs*

1/4 cup pearl barley, cooked until tender (see package directions)

1. In a heat-proof cup or bowl, pour one cup of boiling water over the dried  mushrooms and let soak for at least 20 minutes.  Remove mushrooms, slice and add to fresh mushrooms.  Reserve soaking liquid.

2. In a 3 qt. saucepan with cover, sauté onion in butter until onion is translucent.  Add stock, reserved mushrooms and soaking liquid (be careful to pour mushroom liquid carefully as there may be some sand or sediment at the bottom) salt and pepper. Cover pot and let cook on simmer for 15 minutes.

3. Remove pot from heat; stir in cornstarch which has been dissolved in the Half & Half.  Add cooked barley and 1 teaspoon dried Fines Herbs*. Return pot to stove and re-heat soup over low heat for 10 minutes. 

Yield: Approximately 6 cups

*Fines Herbs (pronounced feen erb) a classic mix of chervil, chives, parsley and tarragon.