1poundfresh mushroomschopped into bite-size pieces
freshly ground pepper & fine grain sea salt
1finely sliced medium yellow onion
1coarsely sliced medium red onion
shoyusoy sauce: 2-3 teaspoons
1 ½cupspearled barleyboiled
6cups/ 1.5 litres flavorful vegetable broth
To serve¼ teaspoon toasted sesame oil coarsely chopped chives
Heat two tablespoons of olive oil in your largest, broadest soup pot over medium-high heat. Season with salt and pepper after adding the mushrooms. Cook, stirring occasionally, until the mushrooms have released their juice and are well browned. Approximately 8 minutes. Take the mushrooms out of the pan and place them on a platter.
Heat the remaining tablespoon of oil in the same saucepan over medium-high heat. Cook, stirring occasionally, until the onions are soft, about 5 minutes. 2 tablespoons shoyu, barley, and vegetable broth in a mixing bowl Bring to a low simmer, then turn down the heat. Cook for another 10 minutes or so after adding the mushrooms. Taste after adding the toasted sesame oil. If your broth was not too salty, you may wish to add the remaining tablespoon of shoyu or soy sauce. You may also choose to add a few drops of toasted sesame oil at a time. Just keep tinkering until you get the right balance.
Serve with a sprinkling of minced chives.
Mixed Mushroom soup https://creativedelites.com/mixed-mushroom-soup-recipe February 5, 2022