|⅓ cup||Pearl barley|
|10||Dried Chinese black mushrooms (1/2 oz, abt 1/2 cup)|
|3 cups||Hot water|
|1½ tablespoon||Canola oil|
|6||(to 8) shallots or|
|1 small||Onion(s) (1/2 cup finely chopped)|
|4||Scallions white part minced greens thinly sliced for garnish|
|4||Garlic clove(s), minced|
|3 cups||(to 4 cups) vegetable stock or mushroom stock|
|¼ cup||Dry white vermouth or dry sherry|
|Salt and pepper|
|2||Carrots cut in 1/4" dice (1 cup)|
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.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 36 Submitted By DIANE LAZARUS On 10-26-95