Wild Mushroom Soup with Green Garlic and Toasted Barley

“medicinal mushrooms have been shown to boost heart health, lower the risk of cancer, promote immune function, ward off viruses, bacteria and fungi, reduce inflammation, combat allergies, help balance blood sugar levels and support the body’s detoxification mechanisms”

Wild shiitake, maitake and porcini mushrooms are simmered in homemade vegetable stock with green garlic, onions, parsley, sherry and toasted barley and seasoned with fresh thyme, sea salt and black pepper.  A drizzle of truffle oil seals the deal..

Wild Mushroom Soup with Toasted Barley

Serves 2

2 cups homemade vegetable stock
1 1/2 cups dried shiitake, maitake and porcini mushrooms
1/2 cup barley
1 tablespoon pastured butter
2 bulbs green garlic, including leaves, sliced
1/4 cup yellow onion, diced
1 teaspoon fresh thyme
2 teaspoons truffle oil, divided
1 1/2 oz medium sherry
2 tablespoons parsley, chopped
sea salt and freshly-ground black pepper

Bring vegetable stock to a boil then remove from heat.  Add mushrooms and steep for 1 hour.

Heat butter and half of the truffle oil in a heavy saucepan over medium-low heat.  Add barley and cook, stirring often, until lightly browned.  Add onions and garlic and cook until softened, about 5 minutes.

Roughly chop re-hydrated mushrooms and add to the pan with thyme.  Add strained mushroom soaking liquid and simmer until barley is tender, about 25 minutes.  Add sherry, parsley and simmer 5 minutes.  Adjust seasoning with salt and pepper and serve garnished with a sautéed mushroom cap and a drizzle of truffle oil.

This post is part of The Food Renegade’s Fight Back Friday!

Salmon Croûte, Brussels Sprouts in Cream and Wild Rice with Mushrooms and White Truffle Oil

Dried oyster, trumpet and morchella mushrooms, shallot, wild rice, (real) white truffle oil, Brussels sprouts, heavy cream, butter, whole nutmeg, black sea salt, white peppercorns, wild Alaskan salmon and a blend of dried onion, garlic, carrot, red pepper, tomato, orange peel, parsley, bay, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, marjoram, coriander, cayenne and rosemary.

Rinse and begin cooking the wild rice according to package directions.

Moisten a salmon filet with olive oil and season with the spice blend, sea salt and white pepper. Place fish onto an oiled skillet, wrap in a sheet of water-soaked red cedar paper and tie with kitchen string.

About 20 minutes before the rice is done, brown the trimmed and split Brussels sprouts in a little butter until browned.  Add heavy cream and simmer partially covered until almost tender, about 10 minutes.

While the vegetables are simmering, saute minced shallot and sliced mushrooms in butter and truffle oil, stirring frequently until just done, about 3-5 minutes.  Set aside.

Place the salmon in a 350 degree oven and cook about 10-12 minutes.

Uncover the vegetables and season with salt, pepper and nutmeg.

Add the mushrooms and shallots to the rice and fluff with a fork.

Assemble the plate, topping the Brussels sprouts with seasoned, toasted bread crumbs.

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