Winter Mushroom Soup
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Scan day: 17 February 2014 UTC
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Description: Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts.
RecipeSource: Winter Mushroom Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Winter Mushroom Soup Recipe By : “Soup, A Way of Life†by Barbara Kafka, 1998 Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts chicken or vegetable stock -- divided (12 c.) 2 ounces dried porcini mushrooms -- (cŠpes) 2 tablespoons unsalted butter 1 pound fresh mushrooms wiped clean and thinly sliced 1 large onion -- diced White part only from 2 large leeks halved lengthwise then cut into 1 1/2-in. lengths 2 carrots -- thinly sliced 1/2 pound parsnips -- diced 4 cloves garlic -- crushed 4 bay leaves 1 cup pearl barley -- rinsed well 1/2 pound firm potatoes peeled and cut into 1-in. cubes 1 tablespoon kosher salt Freshly ground black pepper to taste 1/2 cup snipped fresh dill Sour cream -- for serving This is mushroom-barley soup at its best. The recipe, is spicy and rich. Dried mushrooms are soaked in stock and the soaking liquid is strained through a coffee filter to remove any particles. If you have leftover soup, you'll need a bit more stock to thin it for serving the next time. In small saucepan, bring 1 1/2 cups stock just to boil. Place dried mushrooms in small bowl and pour steaming stock over them. Soak mushrooms 15 minutes. Drain mushrooms, squeezing out excess liquid and reserving all liquid. Strain this mushroom broth through a paper coffee filter rinsed with hot water. Reserve strained broth. Chop soaked mushrooms and reserve. In large soup pot over low heat melt butter. Stir in fresh mushrooms and cook until they soften and release moisture, about 10 minutes. Stir in remaining 101/2 cups stock, the soaked mushrooms and their broth, and the onion, leeks, carrots, parsnips, garlic and bay leaves. Increase heat and bring mixture to boil. Skim surface if necessary. Reduce heat
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