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Wild Mushroom Barley
Posted By GKC On October 9, 2011 @ 1:56 am In Blog,Weekly Recipes | No Comments
As we head into Fall and approach Sukkot, it’s a great time to try some new delicious hearty soups that can easily satisfy your crew on a cool holiday night. Try this fantastic option brought to us by Culinary Arts @ The JCC in Manhattan’s chef KIM PISTONE in her class GOURMET SOUP SUPPERS:
1 package dry porcini or assorted mushrooms
1-½ cups uncooked pearled barley
3 carrots, 1/2 inch diced
1 cup celery root, 1/2 inch diced
1 clove garlic, chopped
3 leeks, sliced in half moons
6 shallots, diced
6 plum tomatoes, seeded and diced
3 pounds assorted wild mushrooms (shitake,cremini, enoki, oyster, chanterelle or maitake), sliced
1 cup sherry or white wine
1 quart vegetable stock
1/4 cup olive oil
4 sprigs thyme
1/2 bunch parsley , chopped
1 tablespoon kosher salt
1 teaspoon pepper
Put mushrooms in a pot of cold water, about 2 quarts, bring to a boil, turn off, let stand. Strain broth, chop dry mushrooms, reserve and set aside.
Sauté leeks and shallots, when they begin to color add celery root, carrots and garlic, continue to sautee about 5 more min, add sherry, chopped dry mushrooms, tomatoes, broth, stock and barley. Simmer about 35 minutes or until barley is tender.
Sautée mushrooms in batches, until golden brown, season with salt and pepper. Set aside. When barley is cooked add mushrooms, thyme and parsley to soup.
The JCC in Manhattan’s Culinary Arts program offers hundreds of classes throughout the year in their strictly kosher state-of-the-art kitchen. For more delicious recipes and to learn useful kitchen techniques and other great new recipes that you can easily replicate yourself at home, check out their list of Fall/Winter classes – like the upcoming The Tuscan Table, where you’ll learn to make trattoria-style fare like homemade butternut squash and ricoota ravioli – at www.jccmanhattan.org/culinaryarts .
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