Mushroom And Barley Soup With Escarole
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||3 Tablespoon|
|Fresh mushrooms||12 Ounce, washed and sliced (1 Package)|
|Onion||1 , diced|
|Sweet red pepper||1 , diced|
|Flour||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Beef broth/3 cans broth||6 Cup (96 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs), drained, rinsed|
|Dry sherry/2 tablespoons dry vermouth||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Loosely packed chopped escarole||4 Cup (64 tbs) (Well Washed)|
|Black pepper||To Taste|
Heat the oil in a large saucepan.
Add the mushrooms, onion, red pepper, and garlic, and cook over high heat, stirring, until the vegetable juices evaporate and the mixture begins to fry.
Because of the high heat, watch that the vegetables do not burn.
Change the heat setting to low.
Add the flour and cook, stirring constantly, until the flour is lightly browned.
Add boiling water, whisking until smooth; with a metal spoon, scrape the bottom of the pot to free any browned bits.
Add all the remaining ingredients except the escarole and black pepper.
Bring to a boil and simmer the soup, uncovered, stirring occasionally, for 40 to 45 minutes, until the barley is tender.
The soup can be prepared ahead to this point.
Reheat over low heat and watch carefully that it does not stick.
If the soup gets too thick, add a little water.
Add the escarole and simmer 10 minutes longer.
Just before serving, remove the bay leaf and stir in the black pepper.