hermit > wrote:

> Anyone have a recipe for homemade mushroom soup they'd like to share?

Mushroom Soup
(quantities are approximate)

10-12 large dried porcini (caps only if possible)
1 onion, whole
1 medium-sized carrot, whole
a handful of dried roots, such as celery, parsley, etc. (they are sold
as Suppengewürz in Germany, if that's any help)
1.8 oz pearl barley (large-sized)
3-4 medium-sized potatoes, cubed
2.5-3.3 quarts water
salt and pepper to taste

Soak porcini in cold water overnight. Chop the mushrooms, put in
a pot with water. Strain the soaking liquid and add it to the soup.
Bring to the boil over medium heat. Add onion, carrot and dried roots
and simmer for 30-40 minutes. Add pearl barley and continue to cook
until it's almost ready. Remove onion and carrot from the soup
and discard. Try for seasoning and add any if required. Add the
potatoes and cook until they are ready. Serve with a dollop of sour
cream in each plate.


Soupe aux girolles à ma façon
Soup with chanterelles

2.5 l (2.5 quarts) mix of beef, chicken and mushroom stock, preferably
all home-made, with mushroom stock predominating
about 500 g (a bit over a pound) fresh chanterelles
about 50 g (1.8 oz) pearl barley (large-sized)
4 smallish potatoes, diced
salt and freshly-ground black pepper
some chives, chopped
optionally, sour cream

If the stock mix is too concentrated, dilute with water, as the soup
will get more concentrated mushroom taste from the chanterelles. Cook
pearl barley in water until not quite ready, drain. Rinse the
chanterelles briefly and chop the large ones. Heat the stock mixture
and add the chanterelles, pearl barley, and potatoes. Simmer for about
15 minutes. Season to taste and serve, optionally putting a dollop of
sour cream in each plate and sprinkling with chives.

Victor