My beloved mom is very sick. She is my rock and my world. My posts will probably be erratic for awhile, but the ones that I do make will be for me very therapeutic. I appreciate all the great people that I have met on-line and your wonderful support. Thank you for listening.
In a soup, mushroom and barley are a great combination, one that works very well together. Today’s soup is a hearty one, one with many layers of flavor. Basically you have fresh and dried mushrooms, pancetta and loads of veggies. Marsala wine is used to deglaze the pot and then added again at the end. Fresh thyme and parsley bring a wonderful freshness. This is a great soup to ring in the new year. Hope my mom likes it.
1/2 teaspoon pepper
Add cremini mushrooms and the 1/2 cup Marsala wine, cook for another 5 to 7 minutes, until mushrooms have released some of there moisture.
In the meantime, drain the dried mushrooms through a cheesecloth, reserve the liquid. Coarsely chop the mushrooms and add them to the pot along with the strained mushroom soaking liquid.
Mash flour and butter together and stir into soup pot. Simmer for 5 minutes. Stir in remaining 2 tablespoons Marsala wine. Sprinkle with parsley. Taste for seasoning.
Recipe is from Ina Garten, "Make it Ahead, cookbook.