Double Mushroom Soup With Barley

Serving Size : 4
Ingredients

for prepare Double Mushroom Soup With Barley

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	butter
4	ounces	fresh tree oyster - (see note)
1/4	pound	cultivated mushrooms - thinly sliced
1/4	cup	pearl barley - rinsed and drained
1	small	garlic clove - minced
3 1/2	cups	beef stock
1	teaspoon	grated fresh ginger
salt and white pepper to taste double mushroom soup with barley
2		green onions - thinly sliced diag.

1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add both kinds of mushrooms and cook, stirring occasionally, until they are lightly browned and any liquid has cooked away. Add barley and garlic, stirring to coat barley with mushroom mixture. 2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer until barley is tender (about 45 minutes). 3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat until soup is hot. Taste, season with salt if needed, and add pepper to taste. Just before serving, stir in green onions. Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small mushrooms whole, or larger ones sliced.

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