Connoisseur's Mushroom Soup

Submitted by ccferne

"From 'The Night Before' Cookbook. Their note says: "you can add some vrey thinly sliced fresh mushrooms to the soup about half an hour before the simmering is done, or cook them separately and add them just before serving.""

 

• Ready In: 2hrs 15mins
• Ingredients: 5
• Yields: 6 cups
• Serves: 6

ingredients

• 1 (1/2 ounce) package dried mushroom (imported are best)
• 1⁄4 cup barley
• 1 cup sour cream
• liquid maggi seasoning (optional)
• salt & pepper

directions

1. Place mushrooms into 2 quarts rapidly boiling water. Reduce heat, cover, and simmer slowly for a minimum of 2 hours. After simmering, mushrooms may be julienned if desired.
2. In a separate saucepan, put barley into 2 cups boiling water. Reduce heat and simmer for 1 hour. Drain in a sieve and set barley aside.
3. Refrigerate barley and mushrooms (with broth) overnight in separate covered containers.
4. Just before serving, heat mushroom broth with mushrooms. Do not boil.
5. Add barley and season with salt, pepper, and Maggi.
6. Add sour cream and stir vigorously until lumps are dissolved.