Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Suggest a Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 

 


Ethnic Recipes
Afghan
African
American
Bukhari
Egyptian
Greek
Hungarian
Indian
Iraqi
Italian
Jewish
Kurdish
Lebanese
Middle Eastern
Moroccan
Persian
Romanian
Thanksgiving
Turkish
Yemenite


Category Recipes
Vegan
Vegetarian
Healthy
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

Index of Keywords

 

Print your recipe and enjoy cooking!



Print   

Ingredients:


* ½ cup pearl barley
* About 2 oz dried porcine mushrooms
* ¾ pound onions, chopped (3 cups)
* 1 tbsp unsalted butter
* 3 tbsp oil
* Salt and Freshly ground black pepper
* About ½ pound carrots, finely chopped (1 cup)
* 2 celery stalks, including leaves, coarsely chopped, or 2 cups coarsely chopped fennel
* 6 large garlic cloves, peeled
* ½ pound fresh shiitake mushrooms
* ½ cup dry red wine
* A few fresh thyme sprigs, or ½ tsp dried thyme
* ½ cup finely chopped shallots, or 1 cup chopped onions plus 2 tsp minced garlic
* 2 tbsp soy sauce
* 3 cups tightly packed fresh sorrel ( about 6 oz), 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
* Chopped fresh dill, for garnish


Directions:


1. The night before, or several hours prior to starting the soup, soak the barley in a bowl with 1½ cups of cold water. (Barley soaked for 5-6 hours will cook in about 15 minutes in the soup. Unsoaked barley will absorb a great deal of the soup liquid while cooking, so if you don't have time to soak it, par-boil it in about 3½ cups of water for about 20 minutes, then drain and add to the soup when called for in the recipe.)
2. Start the mushroom stock. Put the porcini in a large, heatproof bowl and add 4 cups of hot water. Cover and set aside for about 45 minutes to soften. Drain the mushrooms through a strainer lined with paper towels or a coffee filter, reserving all the soaking liquid. Wash the mushrooms under cold water to remove any remaining grit, then chop them coarsely and set aside.
3. While the porcini are soaking, in a 6-quart Dutch oven or large, heavy saucepan, saut



Source:

Print   
Google


Search for more Recipes...



   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes
recipes pasta
food

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup
chicken recipes

food from
turkey breast
cook turkey
food recipes
food traditional
recipes for chicken

recipes
cake recipes
turkey
soup recipes
easy recipes
bread recipes

More Tags ....