MUSHROOM SOUP WITH BARLEY AND WILD RICE FROM STEPH FINE

MUSHROOM SOUP WITH BARLEY AND WILD RICE FROM STEPH FINE image

Yield 4

Number Of Ingredients 22

Estimated Times
Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 4
1-2 T. garlic
3 T. butter (or olive oil)
¾ cup onion, finely diced
¾ cup leek, sliced
1 cup carrots, sliced
1 cups parsnips, diced
1 pound mushrooms, cleaned and sliced
1 oz. dried ---in addition to white mushrooms----put in 1 c. hot water to soften
1 t. kosher salt
2-3 t. sage, finely chopped
½ cup dry Madeira
1/3 cup wild rice
¼ cup pearl barley
5 cups of vegetable stock or chicken stock or non-chicken stock
1 scallion, thinly sliced---for garnish
Saute onions, leeks, carrots, parsnips and garlic until softened, about 5 minutes. Add the mushrooms, salt, pepper and sage. Cook until the mushrooms have softened.
Add the madeira and reduce by half over high heat. Stir in rice, barley and stock. Bring to a boil, reduce the heat, and simmer covered for about 40 minutes or until the rice is tender. Serve garnished with sliced raw scallions.
NOTE: to store the soup, strain the broth from the solids and refrigerate separately. Otherwise all the liquid will be absorbed into the grains.