WUT EYE EIGHT

My mom and I were freaking out over how good this soup was. The key is lots of super intense mushroom broth flavor. My family is obsessed with morel mushrooms, so we always have dried ones on hand that my mom buys online. When she reconstitutes and cooks them, she saves the broth that is created in the water. This is key to the rich flavor of this barley mushroom soup. Totally worth this extra step if you have the energy. Oh, and yes. Morels are cussing expensive. That's why she buys them in bulk.

Also, my mom, unfortunately, doesn't measure. She's one of those intuitive cooks that makes it impossible to perfectly replicate what's she made. That's why this "recipe" is vague. But just experiment around until you get it how you like it!

MUSHROOM BARLEY SOUP RECIPE

1. Sauté chopped onion, celery and carrots.

2. Add a carton of mushroom broth.

3. If you have reconstituted dried mushrooms, save the water and use as mushroom broth. [this is the morel broth she's talking about...]

4. Add pearl barley. One cup of barley is too much. It expands a lot

5. Add chopped fresh rosemary. Salt and pepper to taste.

6. Stir in as many chopped mushroom as possible. Any and all types of mushrooms are good. [she used portobello, shiitake, and oyster]

7. Cook until barley is soft (15 minutes or so). If needed, add more mushroom broth.

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Tuba Waddle by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/

Видео WUT EYE EIGHT канала Hannah McNeely