Just recently, I received box of dried mushroom varieties from Marx Foods and was told to create great dishes with them. This time I only used the dried porcinis, but I have other plans for the rest of the dried mushrooms. Stay tuned on that front.
I started by soaking the porcinis in hot water to reconstitute. Meanwhile, I caramelized the stored mushrooms (a mix of baby Portobello, cremini, and button mushrooms), added some white wine, the soaked porcinis, shallots, garlic, ginger and herbs and reduced it down. After straining, I was left with three cups of delicious mushroom broth and had to resist slurping it right then and there! The broth was not salty and it retained a rich mushroom flavor that was a perfect match for barley soup.
(6 servings)
1 ½ tsp olive oil
¾ cup chopped onions
¾ cup chopped carrots
2 large garlic cloves, minced
1 ¼ tsp ground cumin
5 cups mushroom broth (or vegetable broth)
1 14.5-ounce can diced tomatoes, undrained
1/3 cup quick cooking barley
1/3 cup dried lentils
2 cups (packed) coarsely chopped Swiss chard leaves
1 tbsp fresh chopped thyme (or other herb)
Heat oil in heavy pot or Dutch oven over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 5-7 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add broth; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in undrained tomatoes and lentils; cover and simmer until lentils are starting to get tender, about 20 minutes. Add quick-cooking barley, recover, and simmer an additional 10 minutes or until lentils and barley are tender.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in thyme. Season soup with salt and pepper. Thin with more broth or water, if desired.
Wow I'm definitely going to try this out! I recently made my first lentil soup and I loved it. I'd love a new lentil soup recipe! *bookmarks*
ReplyDeleteNice use for dried mushrooms... I love the earthy flavor that porcinis bring to things. Nice match for the barley, I'll bet!
ReplyDeleteFabulous recipe!
ReplyDelete