GOURMET DRIED MUSHROOM BLEND WITH BARLEY by CHEF DAN:
Serves 20-30
INGREDIENTS:
1 (8oz) container gourmet mushrooms
1/4-cup butter
3 cups pearl barley
3 onions, chopped
6 carrots, chopped
6 stalks celery, finely chopped
10 garlic cloves, minced
20 cup mushroom stock
10 Swiss chard (leaves thinly sliced crosswise
DIRECTIONS:
1. Put the mushrooms in a heatproof bowl and pour 12 cups boiling water over the mushrooms.
2. Leave soak for 30 minutes.
3. Drain the mush through a sieve, reserving the liquid.
4. In a stock pot over medium-high heat, add butter heat until sizzling.
5. Add onions and cook for 4-5 minutes.
6. Add garlic and cook 1 minute.
7. Add carrots and celery, sauté for about 5 minutes, stirring often.
8. Add reserves mushroom liquid and about 10 cups more water.
9. Bring to a boil.
10. Add barley.
11. Reduce heat.
12. Simmer until the barley is tender, about 45 minutes.
13. Add Swiss chard to the soup; cook until wilted, about 1 minute.
ENJOY DAN:
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