*  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 and simmer
 30 minutes.
 Stir in barley and simmer 20 minutes.  Stir in potatoes and simmer until
 barley and potatoes are tender, about 30 minutes.  Remove bay leaves.
 Remove soup from heat and season with salt, pepper and dill.  Ladle soup
 into individual-serving bowls and swirl a spoonful of sour cream into each
 portion.  Makes 3 quarts; 8 to 10 servings.
 Each 1/10 serving contains approximately 1 vegetable exch., 2 bread/ starch
 exch., 1 fat exch.; 190 calories, 33 gm.  carbohydrate, 8 gm.  protein, 4
 gm.  fat (including 2 gm.  sat.  fat), 6 mg.  cholesterol, 555 mg.  sodium,
 54 mg.  calcium and 6 gm.  dietary fiber.
 Star Tribune, Published Wednesday, January 13, 1999
 Converted by MC_Buster.
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