Autumn’s Chill Inspires Mushroom Soup for Supper
by Julie Gale
(October 23, 2003) Autumn winds always send me running into
the kitchen to prepare hot soup for dinner. This time of the
year is the perfect weather for a steaming bowl of soup, and
what better way to take advantage of the season’s bounty
of mushrooms than Hungarian Mushroom-Barley Soup.
Eastern Europeans celebrate Autumn by taking family outings
into the forest to forage for wild mushrooms. I love to take
my children with me into the woods at this time of year armed
with my trusty Field Guide. Although we never pick any mushrooms
(or toadstools, as my father always referred to them), I’m
always inspired to go into the kitchen and create some new
mushroom recipes.
This recipe can be served as a meal itself along with a
nice green salad and some good crusty bread.
HUNGARIAN MUSHROOM-BARLEY SOUP
1 oz. Dried Wild Mushrooms
2 cups Hot Water
1 lb. Beef Flanken or Beef Ribs
½ cup Pearl Barley
1 quart good-quality Chicken Broth
1 medium Onion, chopped
1 tsp. Oil, any type
1 lb. Fresh Wild or Cultivated Mushrooms, sliced
2 Carrots, peeled and sliced
2 Celery stalks, sliced
2 Parnips, peeled and cubed
1 clove Garlic, chopped
1 sprig of Dill
1 tsp. Paprika
Salt & Pepper
Soak dried mushrooms in water. Heat oil in soup pot and
brown meat on both sides. Add chicken stock and barley and
bring to a boil. Cover, lower heat, and simmer while preparing
vegetables.
When dried mushrooms have softened, save the liquid, and
chop any large pieces. Strain the mushroom broth into the
pot and add all the remaining ingredients. Add enough water
to cover all. Simmer for one hour. Remove meat and bones.
Dice the meat and return to the pot. Tastes best when made
the day before. Heat and taste for seasonings. Serves 4-6.
This recipe and more will be taught by Julie Gale on Oct.
23rd in her Larchmont cooking school. She can be reached for
further info at PJAZTEGale@optonline.net
or at (914) 834-5353.
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