recipelink.com Chat Room Recipe Swap - 2001-01-04
From: calliope,.NY
I'm sure this is nothing new...but this is my version ...enjoy!
CALLIOPE's... MUSHROOM, VEGGIE, SAUSAGE AND BARLEY SOUP...and meal
Sautee 2 boxes (1-pound? ) ...button mushrooms in a bit of butter for a couple minutes, cover and steam for a couple more.
Puree to a smooth paste with 1/2 cup of dry sherry, the juice of one lemon, then add a cup of basil leaves or fresh Italian parsley if you can’t get the fresh basil...and if not, add a teaspoon of dry basil as well as the fresh parsley....and pulse till just chopped.
You might also wish to add some toasted walnuts and a bit of marjoram with those herbs. Set this mixture aside and add it to the soup at the end.
Sautee in olive oil....
I large yellow onion, rough chopped
2-ribs chopped celery...you may make half this chopped fennel (anise) bulb
2-carrots, chopped
5-large cloves garlic, minced
1-Poblano pepper...seeds and ribs to taste for heat...or use red pepper flakes
and a green bell pepper, minced
salt and pepper, to taste
Add 4 quarts of home made chicken stock...or 4 quarts water and the appropriate amount BETTER THAN BOUILLION brand of chicken base along with 3 bay leaves, 1-tsp. thyme and 5 dashes of ground cloves along with 1-cup pearl barley.
Simmer gently, uncovered for almost one hour, stirring occaisionally.
Add the mushroom puree. Correct your seasonings and flavors as you see fit. Turn off the heat.
Using either a whole or half a package of smoked turkey sausage, (JENNIE-O brand), slice it in half and then 1/4, then make 1/2 inch slices of that. Sautee in a bit of olive oil till a bit browned and a bit crispy. Add to the soup and either serve or put away.
Garnish with fresh parsley.
Try serving this soup with a spoonful of tuna salad and a few apple slices
|