'Shroom Soup
This recipe is roughly adapted from a soup I watched Rachael Ray make last Monday on her hour-long TV show for Wild Mushroom-Barley Soup. She calls for fancy things like leeks, pancetta and dried porcini mushrooms, which we don't have in the Walmart of Marshall, Mo. So, I made do with my own version of the soup, and it's quite tasty really. I love mushrooms so much!
Mushroom Soup
Olive oil
1 pound mushrooms, quartered
1 bay leaf
1 large red onion, chopped
1 stalk celery, chopped
Salt & Pepper
1 (15-ounce) can Italian diced tomatoes
1 cup pearl barley
1 bunch kale, chopped
Water
1. Heat oil in soup pot. Add mushrooms and bay. Cook 10-12 minutes to soften and darken the mushrooms. Add onion and celery (I meant to add minced garlic here, too, but forgot). Season with salt & pepper and cook 5 minutes more.
2. Add tomatoes. Then add enough water to make into a soup. Add barley and kale. Bring soup to a boil, cover and reduce heat to simmer. Cook 20 minutes.
Mushroom Soup
Olive oil
1 pound mushrooms, quartered
1 bay leaf
1 large red onion, chopped
1 stalk celery, chopped
Salt & Pepper
1 (15-ounce) can Italian diced tomatoes
1 cup pearl barley
1 bunch kale, chopped
Water
1. Heat oil in soup pot. Add mushrooms and bay. Cook 10-12 minutes to soften and darken the mushrooms. Add onion and celery (I meant to add minced garlic here, too, but forgot). Season with salt & pepper and cook 5 minutes more.
2. Add tomatoes. Then add enough water to make into a soup. Add barley and kale. Bring soup to a boil, cover and reduce heat to simmer. Cook 20 minutes.
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