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Double Mushroom Soup with Barley
1/4 c Butter
4 oz Fresh tree oyster -- (see note)
1/4 lb Cultivated mushrooms -- thinly sliced
1/4 c Pearl barley -- rinsed and drained
1 sm Garlic clove -- minced
3 1/2 c Beef stock
1 ts Grated fresh ginger
Salt and white pepper -- to taste
2 Green onions -- thinly sliced diag.
In a heavy, 2- to 3-quart saucepan over medium heat, melt butter.
Add both kinds of mushrooms and cook, stirring occasionally, until
they are lightly browned and any liquid has cooked away. Add barley
and garlic, stirring to coat barley with mushroom mixture.
Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and
simmer until barley is tender (about 45 minutes).
Stir in ginger and remaining stock. Cook, uncovered, over medium
heat until soup is hot. Taste, season with salt if needed, and add
pepper to taste. Just before serving, stir in green onions.
Note: Use fresh tree oysters or other Japanese-type mushrooms. Use
small mushrooms whole, or larger ones sliced.
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