Mushroom Barley Soup

8 cups bouillon
12 dried mushrooms, stems removed, broken in pieces
1 onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
pinch cayenne, or to taste
1/2 cup barley
2 medium red potatoes, cut in 1/2” cubes
1 8-ounce box mushrooms, quartered
1/2 cup chopped Italian parsley
2 tablespoons lemon juice, or to taste

Bring the bouillon to a boil in a large pot. Place the mushrooms in a small bowl and cover with 1 cup of the boiling bouillon; set aside to soak.

Add the onion, garlic, oregano, thyme, cayenne and barley potatoes to the pot and return to boiling. Reduce the heat and simmer for 30 minutes. Add the dried mushrooms and their soaking liquid, and the potatoes, and continue simmering until the barley and potatoes are tender. Add the fresh mushrooms and cook 10 minutes more. If you like a thick soup, puree briefly with the hand blender but leave lots of chunks. Stir in the parsley and lemon juice, adjust the seasonings and ladle into bowls.

6-8 servings

 

 

Vietnamese Fisherman's Soup

8 cups fish stock or bouillon
1 6” piece lemongrass, halved lengthwise and crushed
juice of one lime
4 cloves garlic, crushed in a garlic press
2 tablespoons Asian fish sauce (optional)
1 onion, halved and sliced thin
1 small hot green chile, seeded and sliced thin (optional)
1/2 pound catfish or any firm white fish, cut in 1” chunks
1/4 pound shrimp, steamed, peeled and sliced in half lengthwise
1 cup shredded Chinese cabbage
1 cup canned pineapple chunks and their juice
1 cup bean sprouts
1/4 cup chopped cilantro
8 cherry tomatoes, quartered

Bring the fish stock, lemon grass, lime juice, garlic, fish sauce, onion and chile to a boil and simmer 10 minutes. Remove the lemon grass. Add the fish; cook 3-4 minutes or until it is opaque. Add the shrimp and cook 2 minutes, or until they are pink. Stir in the remaining ingredients, cook 2 minutes more and serve immediately.

6-8 servings