Name: Sorrel-Flavored Mushroom Barley Soup
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: Sour cream or buttermilk; snipped fresh dill, for garnish; 2 tablespoons soy sauce; ½ cup finely chopped shallots, or 1 cup chopped onion plus 2 teaspoons minced garlic; 3 cups tightly packed fresh sorrel leaves (about 6 ounces), washed well, stems removed and leaves coarsely shredded; 3 tablespoons oil; Salt and freshly ground black pepper; 1 cup scraped and finely chopped carrots; 2 celery stalks, including leaves, coarsely chopped, or 2 cups coarsely chopped fresh fennel; 6 large garlic cloves, peeled; ½ pound fresh shiitake mushrooms; ½ cup dry red wine; A few fresh thyme sprigs, or ½ teaspoon dried leaves; 1 tablespoon unsalted butter; ½ cup pearl barley; 3 cups chopped onion; About 2 ounces dried porcini mushrooms (1 to 1½ cups)

Preparation info

Yield: about
6
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

“A bread of affliction,” the Passover Haggadah calls it. And the first matzoh probably was. Made of barley flour like the Hebrew breads at that time, it was dense and tooth-defying. As the lighter, more delicate wheat flour became available, baked goods made of barley flour took on an air of poverty and deprivation, gradually losing favor among Jews.

Not so fluffy barley kernels. For soups and pilafs, where it offers a creamy, risotto-like richness, barley has remained a kitchen sta

Ingredients

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Ingredients

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