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Black Kettle Mushroom Barley Soup

Source: cdkitchen

3/4 cup sliced mushrooms
1/4 cup minced green bell pepper
1/4 cup minced onion
1 clove garlic, crushed
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
4 cups hot beef stock
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
2 bay leaves
2 cups whipping cream
1/3 cup Beaujolais wine
1 cup cooked barley

Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes. Add flour, stir and cook 2 to 3 minutes. Add hot stock, then seasonings. Heat whipping cream and add to soup. Continue cooking while adding wine. Stir in barley. Makes six 1-cup servings.

Note: Serve with fresh sourdough bread.


Dede Pavela, chef, sent the recipe.