Chef Franklin Biggs' Mushroom Barley Soup
November 13, 2012
2 onions chopped
1 cups celery chopped
2 TB chopped roasted garlic
4 cups quartered button mushrooms
2 cups sliced Portabella mushrooms and/or other variety mushroom
2 oz dried porcini or chanterelle mushrooms (for intense mushroom flavor)
2 Tb fresh thyme
1 ea bay leaf
2 cups white wine or sherry
2 quarts veal stock (substitute chicken stock if desired)
1 cup cooked barley (barley is usually by the grains, or rice in the store; pearled barley is the most common which means it has been peeled)
to taste Mrs. Dash salt and pepper
Saute the onion until golden brown, add the celery and garlic and cook lightly. Add the mushrooms, bay leaf, thyme and saute.
Deglaze with the wine or sherry and reduce by half.
Add the veal stock and simmer for 20 minutes.
Add the cooked barley and simmer for 10 more minutes.
Adjust the seasoning and consistency to taste.
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