Mushroom Barley with Zucchini
| 1 Tablespoon | butter |
| ½ cup | onion, chopped |
| 2 cups | chicken stock |
| 8 oz. | mixed variety of fresh mushrooms, sliced |
| 8 pieces | dried shiitake mushrooms |
| 1 teaspoon | dried Fine Herbs |
| 1 cup | shredded zucchini |
| salt & ground black pepper | |
| 1 cup | skim milk |
| 2 teaspoons | cornstarch, dissolved in 2 T. cold water |
| ¼ cup | pearl barley, cooked until tender |
In a heat proof cup or bowl, pour one cup of boiling water over the dried
shiitake mushrooms and let soak for at least 20 minutes. Remove mushrooms, slice
and add to fresh mushrooms. Reserve soaking liquid.
In a 3 quart saucepan with cover, sauté the onion in butter until onion is translucent. Add chicken stock, reserved mushrooms and soaking liquid (be careful to pour mushroom liquid carefully as there may be some sediment from the dried mushrooms at the bottom) Next add the zucchini, Fine Herbs, salt and pepper. Bring to a low simmer, cover pot and let cook for 15 minutes.
Remove pot from heat; stir in dissolved cornstarch. Add skim milk and stir to combine. Add cooked barley, return pot to stove and reheat soup over low heat. Taste for seasoning and adjust if necessary.
Yield: approximately 5 cups.
Copyright © 2001 Ann Hall Every
