This recipe for Mixed Mushroom Soup is high-calorie and full of flavor with a taste of comfort.
- 3 tablespoons extra virgin olive oil or clarified butter
- 1-pound assorted fresh mushrooms, chopped into bite size pieces
- salt and pepper, to taste
- 1 medium yellow onion, finely chopped
- 1 medium red onion, finely chopped
- 2-3 tablespoons shoyu or soy sauce
- 1 ½ cups cooked pearled barley
- 6 cups (1.5 liters) vegetable broth
- 1/4 teaspoon toasted sesame oil
- finely chopped chives (optional)
1. In a large stock pot over medium-high heat, add 2 tablespoons of olive oil and heat. Stir in the mushrooms and season with salt and pepper. Sauté the mushrooms, about 8 minutes and stir often until they begin to release liquid and turn brown. Set the cooked mushrooms to the side on a plate.
2. In the same stockpot over medium-high heat, add 1 tablespoon of olive oil. Stir in the onion and cook about 3 minutes or until tender. Stir in 2 tablespoons of shoyu (or soy sauce), barley, and vegetable broth. Bring to a simmer and reduce the heat to medium. Add the mushrooms and cook for 10 minutes. Stir in the toasted sesame seed oil.
3. If needed add 1 tablespoon of shoyu or soy sauce, to taste.
4. Serve and garnish with chopped chives (optional)
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Published August 2018
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