Chef Franklin Bigg's Mushroom Barley Soup

Chef Franklin Bigg's Mushroom Barley Soup

2 onions chopped
1 cups celery chopped
2 TB chopped garlic
4 cups quartered button and shiitake mushrooms,
2 cups sliced Portabella mushrooms
2 Tb dried thyme
2 cups white wine or sherry
2 quarts veal, chicken or vegetable stock
1 cup cooked barley
to taste salt and pepper
optional fresh thyme and Parmesan cheese

Saute the onion until golden brown, add the celery and garlic and cook lightly. Add the mushrooms and thyme and saute. Deglaze with the wine and reduce by half.
Add the stock and simmer for 20 minutes. Add the cooked barley and simmer for 10 more minutes. Adjust the seasoning and consistency to taste.

GDA Cooking - January 10, 2012