Wild Mushroom, Barley, and Lima Bean Soup |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 1/2 cup dried porcini mushrooms | 8 cups water or stock (roasted vegetable is especially delicious) | 1/4 cup barley, semipearled (called hulled in natural foods stores) or pearled, soaked |
| 1/2 cup large lima beans, soaked | salt | 2 tablespoons extra virgin olive oil |
| 1 cup onion, cut into small dice | 1 celery stalk, cut into small dice (1/2 cup) | 4 cups wild mushrooms, such as shiitakes, portobellos, and cremini, thinly sliced (1/2 pound) |
| 1 teaspoon ground fennel seed | 1 teaspoon ground coriander seed | 1 tablespoon shoyu |
| 1/4 cup dry sherry or mirin | 1/4 cup roughly chopped fresh dill | 2 teaspoons fresh lemon juice |
| freshly ground black pepper | 1 cup fresh or frozen peas | |
| 1 | Place the porcinis in a medium pot with 6 cups of the water or stock. Bring the liquid just to a boil, then turn off the heat. Let the mushrooms sit for 20 minutes. Drain, reserving the liquid. Finely chop the mushrooms and set aside. Pour the liquid through a cheesecloth or paper towel-lined strainer to catch any grit left by the mushrooms. |
| 2 | Drain the barley and lima beans. Pour the reserved and strained liquid from the mushrooms back into the pot along with the barley, lima beans, and 3/4 teaspoon salt. Bring to a boil, lower the heat, and simmer, partially covered, until the barley and beans are cooked, about 1 hour. |
| 3 | Meanwhile, warm the olive oil in a large skillet. Add the onions, celery, and mushrooms (including the porcinis). Cover and cook 10 minutes over medium-low heat, until the vegetables are softened. Uncover, raise the heat to medium, and cook 10 minutes, stirring from time to time until the mushrooms have browned and the bits stuck to the bottom of the pan are deep golden. Add the fennel and coriander and stir for a minute or so. Add the remaining 2 cups of stock and scrape up any bits that have stuck to the bottom of the pan. |
| 4 | Add the vegetables to the barley and beans along with the shoyu and sherry. Simmer for 20 minutes, partially covered, to finish cooking the soup and to marry the flavors. Stir in the dill, lemon juice, and a sprinkling of black pepper. Stir in the peas and let sit in the hot liquid for 3 to 4 minutes. Taste and add additional salt if necessary. Serve hot. |