Wild Mushroom Soup
|Wild mushrooms/The same weight of cultivated mushrooms with 40 gram / 1 1/2 ounce dried wild mushrooms, such as ceps||1 1⁄2 Pound (700 Gram, Fresh Such As Chanterelles)|
|Sun dried tomatoes/1 1/2 tablespoons tomato paste||6 , pounded|
|Onion||4 Ounce, thinly sliced (100 Gram)|
|Fruity olive oil||2 Fluid Ounce (50 Milliliter)|
|Garlic||2 Clove (10 gm), finely chopped|
|Flat leaf parsley/Celery tops and leaves||2 Ounce, chopped (50 Gram)|
|Herb broth/Other stock||40 Fluid Ounce (1.5 Liter)|
|Barley flakes/Pearl barley||1 Ounce (25 Gram)|
|Goat milk/Herb broth / water||8 Fluid Ounce (250 Milliliter)|
|Freshly ground black pepper||To Taste|
If using dried mushrooms, soak them in hot water with 1/2 teaspoon salt added, for 30 minutes.
Drain the liquid through a sieve lined with a damp muslin and reserve.
Rinse the soaked mushrooms under water to remove any grit, and chop them roughly.
Sprinkle the fresh mushrooms with salt and let them sit for a few minutes, then wipe them with a damp cloth.
In Greece the mushrooms are often very dirty, and we need to soak them in a little salted water for a few minutes to loosen the dirt before we wipe and slice them.
Cut dry tomatoes into little pieces with the kitchen scissors and soak them in 125 ml (4 fl oz) boiling broth (or stock) for 30 minutes.
Drain the liquid into the reserved mushroom liquid.
Crush the pulp of soaked tomatoes to a rough paste with pestle and mortar.
In a heavy-bottomed pot, fry the onion in the olive oil over low heat until transparent.
Add the mushrooms - both fresh and dried - and garlic and stir for 2 minutes.
Add the tomato paste, parsley or celery and reserved juices, and stir another 2 minutes.
Pour in the herb broth and the barley, and simmer about 30 minutes.
Stir in the goat's milk and stir over low heat for 2-3 minutes, without boiling.
Taste and season with pepper and salt if needed.
Serve with crusty bread and a green salad.