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The first of many dinner parties to come in 2013. Plus, a chance to get to try out a brand new recipe!
How cool is that?
The great thing is they've been foodies as long as I've had the gift of knowing them. But not snobby about it. If it didn't turn out, they'd still love me anyway.
The perfect venue on all fronts: good company (whether you're physically together or not) and good food
I love you guys
This soup is FANTASTIC. It really is. My house smelled incredible all afternoon while it was cooking. When I brought some to my favorite wine bar as dinner, several people commented: “What ARE you eating over there?”
Serve with homemade bread for dipping; it's absolutely wonderful!
A note about the bouquet garni
I thought the idea of parmesan rind was great, but really? Does it add that much of an extra something?
I'd been saving many in the freezer, and may as well give it a try. Rind tucked away, check.
After searching around on the web for all the ways people have used the rinds, I have a feeling I'll be breaking into my stash more often
~ Adapted from the NY Times
Barley Soup With Mushrooms and Kale
- ½ oz dried porcini mushrooms
- 2 cups boiling water
- 2 - 3 Tbsp olive oil, as needed
- 1 large onion, chopped
- 8 oz cremini mushrooms, cleaned, trimmed and sliced thick
- 2 cloves garlic, minced
- salt, preferably kosher salt, to taste
- freshly ground pepper to taste
- ¾ cup whole or pearl barley
- 1 ½ quarts chicken stock (or water)
- A bouquet garni made with a few sprigs each thyme and parsley and a bay leaf and a Parmesan rind
- 8 - 10 oz kale, stemmed and washed thoroughly
- Prepare the Mushrooms
- Place the dried porcini mushrooms in a bowl and pour over them two cups of boiling water. Let them sit for 30 minutes.
- Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside.
- Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make a total of two cups. Set aside.
- Make the Soup
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion.
- Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms.
- Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and ½ tsp salt.
- Continue to cook for about five minutes, until the mix is juicy and fragrant.
- Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the chicken stock (or water if you’re using it instead). Salt to taste.
- Add the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers.
- Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. (The barley should be tender and the broth aromatic. The kale should also be very tender)
- Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.