Double mushroom soup with barley

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
4 ounces Fresh tree oyster -- (see
\N \N Note)
¼ pounds Cultivated mushrooms --
\N \N Thinly sliced
¼ cup Pearl barley -- rinsed and
\N \N Drained
1 small Garlic clove -- minced
3½ cup Beef stock
1 teaspoon Grated fresh ginger
\N \N Salt and white pepper -- to
\N \N Taste
2 \N Green onions -- thinly
\N \N Sliced diag.

1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add both kinds of mushrooms and cook, stirring occasionally, until they are lightly browned and any liquid has cooked away. Add barley and garlic, stirring to coat barley with mushroom mixture.

2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer until barley is tender (about 45 minutes).

3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat until soup is hot. Taste, season with salt if needed, and add pepper to taste. Just before serving, stir in green onions.

Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small mushrooms whole, or larger ones sliced.

Recipe By : The California Culinary Academy File

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