Freshman in the Kitchen, From Clueless Cook to Creative Chef by Max and Eli Sussman takes the reader through the skills needed by the aspiring cook from how to set up your kitchen or how to shop locally and organically to how to flip your omelets or make the perfect pasta. With engaging writing and useful recipes, it helps you unlock your cooking creativity and become a confident, competent cook. You can visit their website for great blog posts (such as this) and more information about them.
About this recipe Eli writes: It is actually our Nana's recipe that we both have loved ever since we were young boys. My Nana actually makes it specially for me now when I visit from California (she made it for Thanksgiving and it was delish). When I think of this soup I can envision winter in Michigan. It's delicious and extremely hearty with a rich meaty flavor from the mushrooms.
Mushroom Barley Soup
1-2 ounces dried porcini mushrooms, 1/2 in pieces
6 ounces fresh button mushrooms
2 stalks diced celery, 1/2 in pieces
2-3 diced carrots, 3/4 in pieces
1 diced medium onion, 1/2 in pieces
3 tablespoons butter
2 medium diced potatoes, 3/4 in pieces
3/4 c pearl barley
2-3 c vegetable stock
2-3 c mushroom stock
salt and pepper to taste
Re-hydrate the dried mushrooms by soaking in enough warm water to cover until soft. Strain through a fine-mesh sieve, reserving the liquid, and set aside
Saute the mushrooms, celery, carrots, and onion in butter in a large soup pan until soft.
Add potatoes, barley, reserved mushroom liquid and stock. Bring to a boil, then lower heat and cook slowly until flavors blend and soup thickens. If it thickens too much, more broth can be added.
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