Earthy Delights Recipe
Wild Mushroom & Barley Soup
This is a wonderfully hearty soup to find on the table when you've just come in from a morning outside in the cold weather. Serve it with some freshly baked Irish Soda Bread
and real butter to complete a deliciously rustic, rib-sticking meal.
Hint: This is one of those soups that is even better re-heated the next day. Just remember to add more stock as you warm it, since the barley will soak up a lot of liquid.
3/4 Cup pearl barley
In a 3-quart saucepan over high heat, bring the barley and 4
cups of water to a boil. Reduce heat to low and continue cooking for
about 30 minutes. Drain and set aside.
2 Tbsp olive oil
3 celery stalks, sliced
1 onion, (large) chopped
1 1/2 pounds fresh wild mushrooms (fresh cultivated mushrooms will work, too)
2 Tbsp tomato paste
1 ¾ cups beef stock
5 carrots, medium sized, cut lengthwise in half, then crosswise into 1/4 inch slices
1/4 Cup dry sherry
1 1/2 tsp salt
In a Dutch over or saucepot
over medium-high heat, heat the olive oil. Add the celery and onion,
continuing to cook for about 10 minutes, or until golden brown.
Increase the heat to high and add the mushrooms. Cook for about
10 minutes until the liquid evaporates and the mushrooms are lightly
Reduce the heat and add the tomato paste. Cook, stirring, for
about 2 minutes. Add the beef broth, carrots, sherry, salt, barley,
and about 4 cups of water. Heat until it reaches a boil, then reduce
immediately to low. Cover and simmer for about a half hour, or until
the carrots and barley are tender.