Ever tried mixing barley and mushrooms with a shot of brandy? If not, this is your chance! Yes, this good ol’ wild mushroom concoction comes with a twist of brandy. Just make sure it’s a high quality one – cheap stuff just won’t do the trick. But brandy aside, this soup is super healing. It is full of fiber, and the mushrooms are known to prevent the development of things like cancer and simple colds. Ingredients:
- 3 tbsp organic unsalted butter
- 3 tbsp extra virgin olive oil
- 2 med yellow onions, finely chopped
- 1 lb (2 oz dried) fresh mushrooms (a mix of crimini, porcini, oyster, shiitake) chopped
- 2 tbsp chopped fresh thyme or 1 tbsp dried
- 2 tbsp brandy (I used the mini bottle of Convoiseur for $2.50)
- 1.5 cups pearl barley
- 2 cups beef or chicken broth
- 2 cups filtered water
What you need to do:
- Rinse barley well until water runs clear. Place in water and soak for 30 minutes.
- If using dried mushrooms, soak in warm water until completely soft. Rinse under filtered water and chop into small pieces.
- In a large pot over medium heat, saute onions in butter and oil until golden, about 5 minutes.
- Add all mushrooms and thyme; sauté until mushrooms begin to brown.
- Add brandy; stir 30 seconds. Discard water from the barley, rinse once more and add to the pot.
- Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes or until barley is done al dente. Season with salt and pepper. Ladle into bowls.
- Serve with sour cream or plain yogurt if desired.
Serves 6-8
Prep time: 30 min; Cooking time: 25 min
Nutrition: 272 calories per serving, high in potassium, low in sodium and cholesterol
This recipe is adapted with changes from www.epicurious.com
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