Winter Mushroom Soup

Name: Winter Mushroom Soup
Yield: Makes 15 cups (3.75 l); 10 first-course or 6 main-course servings
Cuisine: Chinese
Ingredients: ½ pound (225 g) parsnips or celery root, peeled and cut into ½-inch (1-cm) dice; 2 medium carrots, peeled and cut across into thin slices; 2 large leeks, white part only, cut in half lengthwise, washed well, and cut across into 1½-inch (4-cm) lengths; 1 large onion, cut into ¼-inch (.5-cm) dice; 1 cup (200 g) pearl barley, rinsed well; 4 bay leaves; 4 medium cloves garlic, smashed and peeled; ½ cup (20 g) snipped dill; Freshly ground black pepper, to taste; 1 tablespoon kosher salt, or to taste; ½ pound (225 g) firm potatoes, peeled and cut into 1-inch (2.5-cm) cubes; Sour cream, for serving, optional; 1 pound (450 g) fresh mushrooms, trimmed, wiped clean, and thinly sliced; 2 tablespoons (30 g) unsalted butter; 2 ounces (60 g) dried porcini mushrooms (cèpes); 12 cups (3 l) water or Mushroom Broth

Preparation info

Makes 15 cups 3.75 l ) ;
10
first-course or 6 main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The mushroom broth is a nice alternative to water. Porcini and cèpes and Polish mushrooms are all Boletus, which can be found in American woods if one knows what one is doing. Last summer, I found more than I could use and I restricted myself to Boletus edulis, the choicest ones. As this soup uses dried mushrooms, it can be made at any time, but it is robust and particularly welcome in winter.

Ingredients

Asia
Europe
China
India
Italy
Milan
Genoa
Main course
Starter
Vegetarian
Tuscany
Winter
Mediterranean
Soup

Ingredients

Method