Sorrel-Flavored Mushroom Barley Soup

Name: Sorrel-Flavored Mushroom Barley Soup
Yield: Yield: About 6 servings
Ingredients: Salt and freshly ground black pepper; 3 cups tightly packed fresh sorrel (about 6 ounces), washed well, stems removed, and leaves coarsely shredded (sorrel leaves should be crisp, bright, and unwilted—avoid torn or yellow leaves or those with wet or soft spots; sorrel can be stored 1–2 days in perforated bags in the refrigerator); Sour cream or buttermilk; About ½ pound carrots, finely chopped (1 cup); 1 tablespoon unsalted butter; ½ cup pearl barley; 2 celery stalks, including leaves, coarsely chopped, or 2 cups coarsely chopped fennel; ½ cup dry red wine; ½ cup finely chopped shallots, or 1 cup chopped onions plus 2 teaspoons minced garlic; About 2 ounces dried porcini mushrooms; Chopped fresh dill, for garnish; 3 tablespoons oil; 6 large garlic cloves, peeled; ½ pound fresh shiitake mushrooms; ¾ pound onions, chopped (3 cups); 2 tablespoons soy sauce; A few fresh thyme sprigs, or ½ teaspoon dried thyme

Preparation info

Yield: About
6
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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, risottolike richness, barley has remained a kitchen sta

Ingredients

Side dish
Passover
Jewish
Vegetarian
Soup

Ingredients

Method