Harvest Home II
Dawna Barton
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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Winter Mushroom Soup

"I live on good soup, not fine words."
~ Moliere

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Mushrooms
Art Print
Tobias, Marty
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1 pound fresh mushrooms, sliced thin
2 tablespoons unsalted butter
2/3 cup dried porcini
1 large onion, chopped (2 cups)
1/2 pound leeks, halved lengthwise, washed
well, cut crosswise into 1 1/2-inch
lengths (about 1 cup)
1/2 pound carrots, cut crosswise into
1/4-inch pieces (1/2 cup)
1/2 pound parsnip or celery root, peeled,
cut into 1/2-inch cubes
4 garlic cloves, crushed
4 bay leaves
1 cup barley, rinsed, drained
1 large russet (baking) potato
1 tablespoon coarse salt
1/2 cup snipped fresh dill
Sour cream for garnish

In a large kettle cook fresh mushrooms in butter over low heat until they
are softened and give off their liquid. Add 3 quarts water, porcini, onion,
leek, carrots, parsnip, garlic and bay leaves. Bring liquid to a boil over moderately high heat, skimming the froth, and simmer 30 minutes. Stir in
the barley and simmer 20 minutes. Add potato, peeled and cut into 1-inch
dice. Simmer 30 minutes, or until barley and potato are tender. Discard the bay leaves. Remove kettle from heat and season soup with salt and dill [we add freshly ground black pepper]. Divide soup among heated bowls and garnish each serving with a dollop of sour cream. Makes about 15 cups.