Recipe - Double Mushroom Soup With Barley

One fourth cup Butter
4 ounce Fresh tree oyster (see
Note)
One fourth pound Cultivated mushrooms
Thinly cut or sliced up
One fourth cup Pearl barley rinsed and
Drained
1 small Garlic clove minced
3 One half cup Beef stock
1 teaspoon Grated fresh ginger
Salt and white pepper to
Taste
2 Green onions thinly
Sliced diag.

1. In a heavy, 2 to 3quart saucepan over medium heat, melt butter. Add
both kinds of mushrooms and cook, stirring occasionally, until they are
lightly browned and any liquid has cooked away. Add barley and garlic,
stirring to coat barley with mushroom mixture.

2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer
until barley is tender (about 45 minutes).

3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat
until soup is hot. Taste, season with salt if needed, and add pepper to
taste. Just before serving, stir in green onions.

Note: Use fresh tree oysters or other Japanesetype mushrooms. Use small
mushrooms whole, or larger ones cut or sliced up .

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip