Mushroom and Barley Soup

When I saw Pam's blog, Pam's Midwest Kitchen Korner,  I knew immediately we would love this soup.  And we did!!  She found it in the Chicago Tribune, and I remember my grandmother's sister always found the best recipes in the Tribune.  This rated right up there at the top.

She made a few changes to the original, and I followed Pam's suggestions to the T.  I know this soup will be made often.  The only change I made was using the dried mushrooms I had on hand.  Last fall I bought an 8 oz. container of gourmet mushroom blend at Costco.  I have used it often and love the combination of mushrooms....morels, porcini, Brazilian caps, ivory portabella, shiitake and oyster mushrooms.  They worked beautifully in this soup and this is a much less expensive way to buy dried mushrooms.

Mushroom and Barley Soup
  from Pam's Midwest Kitchen Korner


1 package (1 ounce) dried porcini mushrooms  (I used about 1 cup of my mixed blend)
2 tablespoons olive oil
2 large shallots, finely chopped
2 cloves garlic, finely chopped
1 pound button mushrooms (I used baby portabellas)
8 cups beef stock
1/2 teaspoon dried thyme
1 tablespoon McCormick's Montreal Steak Seasoning
1 cup pearl barley
1-2 tablespoons balsamic vinegar
Sale and pepper to taste
Chopped parsley for garnish

Method:

Place dried mushrooms in a bowl.  Cover with 2 cups of boiling water.  Soak, submerged with a small plate for 20 minutes.  Squeeze liquid from the mushrooms and reserve the water.  Slice the mushrooms.

Slice the fresh mushrooms.  Warm oil in a large soup pot and set over medium-high heat.  Add shallots and garlic and cook until fragrant and translucent, about 2 minutes.  Remove shallots mixture to a small bowl and set aside.

Add fresh mushrooms to the pot and cook until their liquid releases, about 5-8 minutes.  Stir in shallot and garlic mixture, beef stock, thyme, reserved mushroom liquid and reconstituted mushrooms.  Add Montreal Steak Seasoning and heat to a boil.

Stir in barley, reduce heat to a simmer.  Cook, partially covered until barley is tender, about 40 minutes.  Stir in balsamic vinegar.

Season with salt and pepper to taste and simmer for 5 minutes.  Top with parsley and serve.

6 servings

Be sure to have some great crusty bread to go along with this great soup.  Thanks, Pam.

P.S.  I just want to add a comment about the great job that blogger is doing keeping Spam off my blog.  Today, it caught some foreign language trying to add a comment to my blog anonymously, 6 times.  I do not have the extra security code on my comments as I feel it is a waste of time for those commenting and not necessary.  Blogger does a great job all by itself.  Thanks.

Memorable Mushroom Risotto

When I saw the Cook's Illustrated "Fall Entertaining" issue on the newsstands, I had to have it. "Memorable Mushroom Risotto" was on the menu tonight along with a simple salad and a grilled steak with herb butter.


Cooks Illustrated takes all the guess work out of cooking. They have tried every possible way to cook a dish, and then they print the best way for all. I have made quite a few risotto's in the past, so I knew this was the kind of dish that needed "help" in the kitchen. That is way I asked the Trout to help and be grill meister for the steak.


I have loved mushrooms since I was a child and was finally old enough to join the family in the spring foraging for morel mushrooms in the forest along the Iowa River near my childhood home. Absolutely love any kind of mushroom prepared in any kind of way, and this risotto is so excellent, earthy, woody tasting. We loved it and and are so happy that there are leftovers!!


Mushroom Risotto by Matthew Card (Cook's Illustrated)

2 bay leaves
6 sprigs fresh thyme
4 sprigs parsley, plus 2 tablespoons finely chopped parsley leaves
1 ounce dried porcini mushrooms, rinsed in fine mesh strained under running water
3 1/2 cups canned low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms, wiped clean, stems discarded, cut into fourths
2 medium onions, chopped fine
table salt
3 medium garlic cloves, minced
1 pound or 2 1/8 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, finely grated
Ground black pepper

The directions for this beautiful risotto are lengthy. After pausing before going further, I decided to do a check on copyrights of recipes. Many years ago, I worked in a college library and learned a lot from the librarian who took me under her wing. It seems that the laws are obscure concerning recipes. Interestingly, I know the laws about copying knitting patterns are very strict.

From what I read this morning, the ingredients can be shared, but sometimes (and that is the operative word), the technique is copyrighted by the author. So, before I go further, I just wish to say that this recipe was exceptional, and if you have a great urge to make it, I suggest picking up the latest "Cook's Illustrated."

Now, if anyone can enlighten me to the rules of copyright regarding recipes, that information would be greatly appreciated.