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Soups - Mushroom And Barley Soup Post by :e-spired Category :Learning Kitchen Author :Unknown Date :March 2012 Read :962

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Soups - Mushroom And Barley Soup

1 oz. dried cepes (dried mushrooms), up to 1.5 oz.
13 cups water or stock, or more
2 small carrots
2 small turnips
2 small onions
2 medium potatoes
2 stalks celery (with leaves)
3/4 cup pearl barley

Soak cepes in a little water for 15 minutes, until they soften.

Chop all vegetables in 2 batches in food processor and put them in a pan with barley and all water, including mushroom soaking liquid.

Chop softened mushrooms in food processor, and add them too.

Bring to a boil, remove scum, season with plenty of salt and pepper. Simmer for 1 hour, or until barley is very soft and bloated. Add water, if necessary, to thin it.

Serve with sour cream if you like (if you have used water instead of stock).

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1 (14 1/2-ounce) can chicken broth 1/2 cup wild rice 1 ounce dried shiitake mushrooms 1 1/2 cups hot water 2 tablespoons butter 1 onion, chopped 2 garlic cloves, chopped 1/4 teaspoon dried rosemary, crumbled 1/4 teaspoon dried thyme, crumbled 1 (8-ounce) russet potato, peeled, diced 2 cups beef stock or canned beef broth 3/4 cup (about) milk 2 tablespoons Madeira Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain

Soups - Mushroom -  Mushroom Soup By Mary T8m Soups - Mushroom - Mushroom Soup By Mary T8m

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1/2 C onion 1/2 C Carrot 1 rib celery 1 small clove garlic 1 1/2 tablespoons butter16 oz. Sliced mushrooms3 cups chicken brothsalt and pepper, to taste1/8 teaspoon nutmeg1/2 teaspoon thyme1 pint half-and-halfProcess onion, carrot, celery, and garlic in the food processor to a fine chop. Melt butter, in a large saucepan, and saute the chopped veggies. When they are soft, add mushrooms and continue cooking until the mushrooms are soft, but not browned. Add chicken broth, salt and pepper to taste, nutmeg, and thyme. Continue to simmer until about ready to serve. Add 1 pint of half and