RACHAEL RAY MUSHROOM SOUP RECIPES

Steps:

• Place the dried mushrooms in a medium bowl and cover with 2 cups of boiling water; rehydrate for 20 minutes. Strain the mushrooms over a bowl, then finely chop. Reserve mushrooms and their liquid separately.
• Heat the oil in a large pot (at least 5 quarts) over medium. Add the onion, carrots, and 1/2 tsp. kosher salt and cook, stirring, until onions are tender and lightly golden, 9 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the button mushrooms and another 1/2 tsp. salt. Increase the heat to medium-high and cook, stirring, until mushrooms release their water, about 5 minutes. Pour in the wine, increase the heat to high, and bring to a boil. Cook until the wine reduces by half, about 3 minutes.
• Pour in the vegetable stock, reserved chopped mushrooms and their liquid, barley, bay leaf, chili flakes, and 3 tsp. salt. Bring to a boil, reduce the heat to a low simmer, and cook, uncovered, until the soup thickens and the barley is tender, 35 to 45 minutes. Remove and discard the bay leaf. Stir in the parsley, season to taste with salt, divide among bowls, and serve with the Garlic Challah Toasts.

Steps:

• Place dried mushrooms in a medium pot with stock and 3 cups of water
• Bring to a bubble and reduce heat to simmer
• Heat EVOO, 4 turns of the pan, in a large Dutch oven or soup pot over medium-high heat
• Add pancetta and crisp, 2-3 minutes then add mushrooms and bay
• Cook 10-12 minutes to soften and darken the mushrooms
• Add leeks or onions and garlic, season with salt and pepper, and cook 5 minutes more
• Add sage, rosemary and tomatoes
• Remove softened dried mushrooms from the stock and chop
• Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms
• Stir in barley and kale, add a little freshly grated nutmeg
• Bring soup to a boil, cover and reduce heat to simmer
• Cook 20 minutes
• Taste to adjust seasonings and serve in shallow bowls