Serendipity Ranch Kitchen Korner |
Mushroom - Barley Soup From the Kitchen of Jill Montrose Serves: 6 |
1 ounce dried mushrooms 3 cups of water 1 teaspoon of thyme 1 large onion or leek, chopped 1 teaspoon of oregano 2 garlic cloves, minced 1/2 cup wild rice or barley (Hint: can use 1/4 cup of each) |
2 carrots, sliced or chopped 1 teaspoon of salt 1 large celery rib, chopped 1/4 cup sherry or red wine 12 ounces mixed wild mushrooms, sliced 6 - 9 cups of chicken broth 1 - 2 teaspoons of olive oil |
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