Barley and Mushroom Soup Recipe |
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The sharp flavor of the dried mushrooms and vinegar give a wonderful balance to the creamy texture of this soup, which is Russian in origin. It is especially warming in winter and the added parsley gives the soup a fresh summery taste.
You will need :- 3 oz. pearl barley salt 2 carrots 2 celery stalks 1 leek 1 onion 250 ml water 2 bay leaves 10 black peppercorns 1 sprig of parsley 40 g dried mushrooms 2 tablespoons vinegar 2 oz. butter 1 tablespoon chopped fresh mint (optional) 1/4 pint single cream
Cooking Time :- 3 hours 50 minutes or 2 hours 10 minutes if using a pressure cooker
Equipment :- Large saucepan with closefitting lid or pressure cooker, fine sieve, 2 bowls, saucepan, potato masher or blender, soup tureen
Freezing :- Make soup but omit Step 5. Freeze in a rigid container with 3/4 inch (2cm) headspace. Freezer life : 6 months. To use : reheat soup slowly, then complete step 5 of the method.
Method: -
1. Wash barley then place in a saucepan well-filled with lightly salted, boiling water. Cook for 2.5 hours until barley is very soft and gelatinous. If using pressure cooker, cook for 50 minutes.
2. Meanwhile, prepare vegetable stock. Scrape carrots and chop into chunks. Wash celery and leeks, and roughly slice them. Peel and quarter onion. Put all vegetables into a saucepan with the water, bay leaves, a pinch of salt, peppercorns, sprig of parsley and the dried mushrooms. Cover and simmer gently for 1 hour.
3. Strain stock through a fine sieve into a bowl. Reserve mushrooms and discard remaining vegetables (see Quick Tips below).
4. Drain barley and crush with a potato masher, or partly liquidize in a blender for a just a few seconds. Slice the mushrooms and return to pan with strained stock. Stir in barley and vinegar, then heat through and season to taste.
5. Cut the butter into small pieces and put in the bottom of a warm soup tureen. Pour in the hot soup and sprinkle with chopped mint. Stir in the cream and serve.
Quick Tips
The vegetables removed from this soup can be saved and served at a later meal with a cheese-flavored white sauce. Or liquidize them in a blender and use as the basic of another soup - adding the mixture to packet or canned soup will give extra taste.
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