Porcini Barley Soup
Porcini are such wonderful mushrooms. Their nutty aroma and flavor can be used to enhance so many dishes.
by Bob Sellers
%20(from%20inaturalist_org%2C%20obs_%203247.jpg)
Boletus edulis var. grandedulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 324723020)
Method
If using dried boletes, reconstitute them in warm water until soft (about 20 minutes). Strain the water and reserve to use as part of the ½ qt. water ingredient below.
Dice the boletes thickly.
Boil and mash the potato (you'll use it as a thickener).
Pour the ½ qt. water and the beef or chicken stock into the mashed potatoes, and add all other ingredients into a pot.
Bring to a boil for 15 minutes.
Reduce to a simmer for 45 minutes.
If you used bay leaves, remove them before serving.
Serve piping hot. I suggest serving with toasted sesame bread sticks and your favorite wine.
Recipe contributed:
October
1998
Here is a recipe from our own Bob Sellers that I have served to dinner guests, as a first course, and received many compliments. Thank you Bob for this tasty soup. The recipe can be found in Marjorie and my cookbook From Duff to Dinner, under the name Boletus Barley Soup. It has been modified by me to provide 4 to 6 servings.
You can make this dish a day ahead and reheat before serving. I think the flavors blend better if this is done.
Enjoy!
—Vince Viverito, Minister of Culinary Affairs (1998)
Editor's note: From Duff to Dinner is out of print, but it can still be found in online thrift bookstores.
Objective:
Soup
Total Time:
About 2 hours
Yield:
4 to 6 bowls
Suggested Mushrooms:
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
Login as an FFSC member to access the rest of this content.
Ingredients
1½ cans (22 oz.) beef, chicken, or vegetable stock
½ qt. water
1½ large yellow onions, diced
4 to 5 cloves garlic, peeled and crushed
⅔ dup pearl barley
¾ tsp. thyme
¾ cup dried Boletus edulis (or 2 cups fresh, diced thick)
4 stalks celery, with tops diced
2 bay leaves (optional)
1 large potato