12 cups of Mushroom Stock
1 1/4 cup of pearl Barley
2 bay leaves
6 dried Shitake Mushrooms
1/4 cup extra Virgin Olive Oil
1 Large onion chopped
1 cup chopped celery ( you may include the leaves)
2 cloves of crushed garlic
450 gms of white mushrooms , scrubbed and sliced
salt & pepper to taste
Tools needed :
large stock pot
clean mesh filter
Prep time : 15-20 minutes
Cook time : 2 hours 15 minutes
Serves : 6 people
Recommended Products :
- Pour in the Mushroom stock into the large stockpot .
- Add the bay leaves , stir , lower heat to simmer and set the timer for 2 hours & 15 minutes.
- Place the dried mushrooms in a small saucepan and to this add 3 cups of hot water and bring to boil at high heat.
- Remove the saucepan from heat and let the mushrooms soak for about 20 minutes.
- Drain the water using a mesh filter / ‘channi’ into a bowl and keep it away for later use.
- Chop the softened mushrooms into small pieces.
- In the skillet add 2 tbsp of the Dolce Vita Extra Virgin Olive Oil and heat over medium heat. Add the onion into the skillet and saute until it turns pinkish in color.
- Add the chopped carrots & celery and saute again till all of it starts browning and caramelizing
- To this add soaked , chopped mushrooms and crushed garlic and saute for another 2 minutes
- To this pour the strained mushroom broth into the skillet and bring to boil and cook until the mixture is hot & bubbly.
- Add contents of the skillet with the mushroom and barley into the simmering stockpot .
- To the skillet then add 1 tbsp of Dolce Vita Extra Virgin Olive Oil and heat over medium flame . Ensure that the pan is well coated.
- Take about 200 gms of the white mushrooms and add to the pan. Sprinkle salt and pepper over it .
- Let the mushrooms sear without stirring. Then stir the mushrooms until golden brown and have shrunk to about half their size.
- Transfer the seared mushrooms into the large stockpot and heat 1 tbsp Dolce Vita Extra Virgin Olive Oil in the skillet and complete the process mentioned above for the balance mushrooms.
- Stir the ingredients into the large stockpot and let this simmer on low heat until the timer goes off. Do not put the lid on the soup . You may add water if the soup is thickening and ensure the barley is getting cooked.
- Add salt and pepper as per taste and serve hot.