I suspect that the people on the Digest never got my actual soup recipe. Here it is again:
* Exported from MasterCook *
mushroom and barley soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Soups & Stews
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces dried porcini mushroom
2 tablespoons olive oil
3 medium carrot -- peeled and sliced
1 cup pearl barley
1 bay leaf
3 cups vegetable stock
salt and pepper
1/4 pound shiitake mushroom -- stemmed and roughly chopped
Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots and cook, stirring occasionally, until they begin to brown. Add barley and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepeer. Remove the porcini from their soaking liquid and reserve liquid. Sort through porcini and discard any hard bits.
Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom, soaking water and stock. Bring a boil, then lower the heat to simmer; cook until barley is tender, 20 to 30 minutes. Add soy sauce and taste. Add salt if necessary and plenty of pepper.
Neil N. Bernstein
Professor of Law
Washington University
314/935-6408
314/935-5356 (fax)