Mushroom Soup With Barley And Wild Rice From Steph Fine Recipe

Ingredients

Estimated Times

Preparation Time: 15 mins

Cooking Time: 45 mins

Servings: 4

1-2 T. garlic

3 T. butter (or olive oil)

¾ cup onion, finely diced

¾ cup leek, sliced

1 cup carrots, sliced

1 cups parsnips, diced

1 pound mushrooms, cleaned and sliced

1 oz. dried —in addition to white mushrooms—-put in 1 c. hot water to soften

1 t. kosher salt

2-3 t. sage, finely chopped

½ cup dry Madeira

1/3 cup wild rice

¼ cup pearl barley

5 cups of vegetable stock or chicken stock or non-chicken stock

1 scallion, thinly sliced—for garnish

Saute onions, leeks, carrots, parsnips and garlic until softened, about 5 minutes. Add the mushrooms, salt, pepper and sage. Cook until the mushrooms have softened.

Add the madeira and reduce by half over high heat. Stir in rice, barley and stock. Bring to a boil, reduce the heat, and simmer covered for about 40 minutes or until the rice is tender. Serve garnished with sliced raw scallions.

NOTE: to store the soup, strain the broth from the solids and refrigerate separately. Otherwise all the liquid will be absorbed into the grains.

Preparation

see above