Mushroom soup with barley and wild rice

Yield: 4 servings

Measure Ingredient
2 tablespoons Butter
¾ cup Onions -- finely diced
¾ cup Leeks -- washed & sliced
¾ cup Carrots -- scrubbed &
Sliced
¾ cup Parsnips -- peeled & diced
1 teaspoon Garlic -- minced
1 pounds Mushrooms -- cleaned and sliced
1½ teaspoon Kosher Salt
¼ teaspoon Black Pepper -- freshly ground
2 teaspoons Fresh Sage Leaves -- finely chopped
¼ cup Dry Madeira
⅓ cup Wild Rice
¼ cup Pearl Barley
5 cups Vegetable Stock -- or water
1 Scallion -- thinly sliced

1. Melt the butter over med. heat in a 3-qt saucepan. Saute the onions, leeks, carrots, parsnips, and garlic until softened, about 5 mins. Add the mushrooms, salt, pepper, and sage. Cook until the mushrooms have softened.

2. Add the Madeira and reduce by half over high heat. Stir in the rice, barley, and vegetable stock. Bring to a boil, reduce the heat and simmer, covered, for 50 mins, or until the rice is tender. Serve garnished with sliced raw scallions.

NOTE: To store the soup for serving the next day, strain the broth from the solids and refrigerate separately. Otherwise, all the liquid will be absorbed into the grains. When ready to serve, combine the broth and mushroom-grain base, heat, and serve.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-21-95 (22:47) (159) Fido: Cooking

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