Double Mushroom Soup with Barley

[Guest guest]

Double Mushroom Soup with Barley

 

1/4 cup butter or marg.

4 ounces fresh tree oyster, (see note)

1/4 pound cultivated mushrooms, thinly sliced

1/4 cup pearl barley, rinsed and drained

1 small garlic clove, minced

3 1/2 cups vegi stock

1 teaspoon grated fresh ginger

salt and white pepper to taste

2 green onions, thinly sliced diag.

 

In a heavy, 2- to 3-quart saucepan over medium heat,

melt butter. Add

both kinds of mushrooms and cook, stirring

occasionally, until they are

lightly browned and any liquid has cooked away. Add

barley and garlic,

stirring to coat barley with mushroom mixture.

Mix in 1 cup of stock. Bring to a boil, cover, reduce

heat, and simmer

until barley is tender (about 45 minutes).

Stir in ginger and remaining stock. Cook, uncovered,

over medium heat

until soup is hot. Taste, season with salt if needed,

and add pepper to

taste. Just before serving, stir in green onions.

*Note: Use fresh tree oysters or other Japanese-type

mushrooms. Use small

mushrooms whole, or larger ones sliced.

 

 

 

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