*  Exported from  MasterCook  *

                      Barley and Black Mushroom Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Pearl barley
  10                    Dried Chinese -- black mushrooms
                        oz -- abt 1/2 cup)
   3      cups          Hot water
   1 1/2  tablespoons   Canola oil
   6                    (to 8) shallots or
   1      small         Onion(s) -- (1/2 cup finely chop
   4                    Scallions -- white part minced
                        thinly sliced -- for garnish
   4                    Garlic clove(s) -- minced
   3      cups          (to 4 cups) vegetable stock -- or mushroom stock
     1/4  cup           Dry white vermouth -- or dry sherry
                        Salt and pepper
   2                    Carrots -- cut in 1/4" dice (1

1. Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight. Drain the barley.

 2. Soak the mushrooms in 3 cups hot water for 20-30 minutes or until soft.
 Remove and discard the mushroom stems, reserving the soaking liquid. thinly slice the mushroom caps.

 3. Heat the oil in a large heavy saucepan. Cook the shallot, scallion white, and
 garlic over medium heat until soft but not brown, 3-4 minutes.

 4. Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, vermouth, 
and salt and pepper and simmer the soup, covered, for 30-40 minutes, or until the
 barley is soft. Add the carrots during the last 15 minutes. Add stock as necessary to maintain a soupy consistency.

 5. To serve, correct the seasoning, adding salt and pepper to taste.
Ladle the soup into bowl and sprinkle with the chopped scallion greens.


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