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Mixed Mushroom Chowder

kept bytihleigh
recipe by101Cookbooks

As I mention in the main pot, I used cooked pearl barley that I happened to have bagged and frozen on hand. I could've just as easily reached for brown rice, wild rice, or even wheatberries - use whatever you've got! On the mushroom front - use a combination of mushrooms - brown, porcini, chanterelle, etc. The soup was particularly good with a slab of grilled sesame seed bread from Tartine.

You might add a bit of cubed pan-fried tofu, tempeh, or seitan, crouton-style to make this a complete one-dish meal. And as far as leftovers go, for a slightly more decadent version, I'm thinking about whipping up a bit of heavy cream, adding the toasted sesame oil to it, salting it, and serving the soup with a dollop of the cream plus some chives on top...


3 tablespoons extra virgin olive oil or clarified butter

1 pound assorted fresh mushrooms, cut into bite-sized pieces

fine grain sea salt & freshly ground pepper
1 medium yellow onion, finely chopped
1 medium red onion, finely chopped
2-3 tablespoons shoyu or soy sauce
1 1/2 cups cooked pearled barley
6 cups / 1.5 l good-tasting vegetable broth
1/4 teaspoon toasted sesame oil
finely chopped chives, to serve



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