Clear barley and mushroom soup

If you like mushrooms like I do (that is abnormally so), you will love this delicious, simple and healthy take on mushroom soup.
The porcini bring an out of this world earthy flavor and the barley brings a chewy texture. This recipe is just lovely and I make this every year. It takes no more than 30 minutes from start to finish and will never disappoint you!
Try it and let me know what you think!



INGREDIENTS (4 people):
- 1 8oz bucket of cremini or white button mushrooms
- 1 1oz pack of dried porcini mushrooms
- barley, 1 to 2 cups to taste
- 6 cups of chicken broth (you can use mushroom or vegetable broth to keep the recipe vegan)
- a splash of olive oil
- black pepper
- 1 cup of boiling water (not pictured)


RECIPE:
- rehydrate the porcini mushrooms with the cup of boiling water

- while the porcini are rehydrating, slice the fresh mushrooms and saute them in a pot until golden in the olive oil and a good pinch of black pepper (about 5-6 minutes on medium high heat)

Note: the mushrooms will exude moisture and look wet for a minute or two, but continue past that stage. The water will evaporate and the mushroom will eventually brown.
- drain the reconstituted porcini, making sure to reserve and filter the flavorful liquid, chop them and add them and the liquid to the fresh mushrooms

- add the chicken (or veggie) broth and bring to a simmer over medium heat

- add the barley and cook for the recommended time

- when the barley is cooked to your liking, the soup is ready!
- enjoy :)

Mushroom risotto

Ever since I made a veal stew last fall (click here for the recipe), I was stuck with a lo-hot of frozen leftover veal stock that I had no idea how to use (aside from making yet another veal stew).

I decided to use it in place of your standard chicken stock in a mushroom risotto.

Here's the step-by-step recipe for a pretty awesome mushroom risotto, if I can say so myself ;)

Enjoy!

INGREDIENTS ( about 3 servings: for 2 as a side dish, for 1 as a meal with leftovers)
- 1 cup Arborio rice
- 4-5 large fresh cremini mushrooms, sliced thinly (about 4oz)
- 1/2 oz pack of dried porcini mushrooms, broken into medium sized pieces
- 1 medium onion and 1 clove of garlic, finely diced
- 1/4 cup white wine
- about 3 cups veal stock (normal ratio would call for about 1 3/4 cups,but I ended up using about 2 1/2 -or veggie broth for vegetarian option-)
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup grated parmesan
- a sprig of fresh thyme, or a pinch of dried thyme
- NO salt! The cheese and stock are salted already. Better to add salt in your plate than ruin the entire dish!


RECIPE:
- saute the garlic and onion in the olive oil on medium heat until translucent about 3 minutes (do not let it brown)

- add the rice and stir for about 2 minutes, or until the rice is coated with oil and become more opaque (do not let it brown)

- add the dry porcini and wine and stir until absorbed

- add 1/2 cup of veal stock and stir until absorbed

- repeat with the rest of the stock, 1/2 cup each time, until the rice is cooked and you are satisfied with the consistency (about 20-30 minutes). If you need more liquid, add a little stock, wine or water
- add the fresh mushrooms with the last 1/2 cup of stock and let cook for a few minutes

- turn off the heat, and add the butter and cheese

- stir well until the risotto is creamy

- serve and sprinkle with a few thyme leaves

- bon app!