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1/2 cup pearl barley |
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5 cups water |
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3 tablespoons olive oil |
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1/2 onion, chopped |
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2 garlic cloves, minced |
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1 celery stalk, chopped |
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1/2 pound mushrooms (see
intro note in instructions) |
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1/2 teaspoon sage |
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1/2 teaspoon thyme |
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1 28-oz. can whole peeled
tomatoes |
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2 tablespoons tomato paste |
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1 cup red wine |
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1/2 teaspoon salt |
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1/2 teaspoon pepper |
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The Pacific Gas
& Electric newsletter, Spotlight, Volume 2, Number 11.
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Intro note: Fresh "wild" mushrooms,
such as shiitake, morel, cepes and Portabella, can be found in produce
stores and some supermarkets. Use any of these, or cultivated mushrooms,
in this recipe. This is a perfect first course for a Thanksgiving
or poultry dinner.
[My own note: I like to use about 1/4 pound of the really flavorful,
generally expensive mushrooms (e.g. Portabella), and then balance
it out with 1/4 pound of some cheaper kind (e.g. button). The only
mushroom I actively avoid for this recipe is oyster mushrooms, whose
texture I found to be slimy the one time I tried them.]
In a large pot, combine barley with 2 cups water. Bring to a boil,
reduce heat and simmer for 20 minutes.
Meanwhile, heat 2 tablespoons oil in a large pan and sauté onion,
garlic and celery over medium heat for 10 minutes. Separate mushroom
stems from caps; chop the stems, clice the caps and add to vegetables
with remaining 1 tablespoon oil. Sauté 2 minutes, add sage and thyme,
and continue cooking for 1 more minute. Remove from heat and set
aside.
Chop tomatoes, reservice the juice, and add both to the barley when
it's ready. Stir in remaining 3 cups water, tomato paste, wine and
mushroom mixture. Bring to a boil, reduce heat to low, and simmer
soup for 1 hour. Stir in salt and pepper, taste soup and
adjust seasonings to taste.
Makes 6-8 servings.
Nutritional Information:
PER SERVING: 182 calories, 4 g protein, 24 g carbohydrate, 6 g fat,
0 mg cholesterol, 881 mg sodium. To lower sodium and fat: Use half
the olive oil and eliminate the salt, increasing thyme to 1 teaspoon.
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Recipes