Mushroom Soup With Barley And Wild Rice From Steph Fine Recipes

Steps:

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Steps:

• Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

Steps:

• Cover the porcini mushrooms with 750ml boiling water and leave to soak.
• Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
• Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

Steps:

• Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl and line it with cheesecloth. Lift the mushrooms from the water, and squeeze them over the strainer. Rinse in several changes of water, squeeze out the water and set aside. Pour the soaking water through the cheesecloth-lined strainer, and set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot and celery. Cook, stirring often, until just about tender, about five minutes. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and a generous pinch of salt. Continue to cook for about five minutes until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer one hour. Add the peas, and simmer another 10 minutes. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Steps:

• In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
• Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
• Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
• Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
• Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
• Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)