From
the White Lotus Kitchen
Beatrix's
Golden Mushroom & Barley Soup
We always welcome the winter season at
the White Lotus Foundation. The rains begin
and our golden California hills turn brilliant
green. And although it is the season of
turning inward everything here takes on
a new life. We also love the season because
we know it is the time of year when our
gifted chef, Beatrix Rohlsen, turns out
her incredible, golden mushroom and barley
soup. This soup is the perfect complement
for the season, though we would happily
eat it all year round. Beatrix now shares
her recipe with us in time for this holiday
season and nothing could be more treasured.
From our White Lotus kitchen to yours…
we hope you enjoy.
Recipe:
Serves 4-6 people
Ingredients:
1½ cups barley
3-4 cups water or vegetable stock
curry powder (a dash)
salt (a dash)
1-2 tablespoons olive oil
1 onion (diced)
2-4 celery stalks (sliced)
2-3 carrots (diced)
1-2 cloves garlic (minced)
½ pound Crimini mushrooms (sliced)
1-2 Portobello mushrooms (diced)
5 Shitake mushrooms (diced)
½ bunch parsley (chopped)
4-5 cups water
2-4 tablespoons vegetable broth powder
¼ teaspoon salt
black pepper (to taste)
Rinse barley then cook in 3-4 cups water
or vegetable stock. Add a dash of curry
powder and salt and bring to a boil. Turn
to low. Simmer about 45 minutes (or until
done). Set aside.
In medium sized pot heat oil. Add onion
and sauté for 10 minutes. Add garlic,
celery, carrots and mushrooms. Sauté
for another 5 minutes then add 4 cups water,
vegetable broth powder, and salt. Continue
to simmer until vegetables are soft. Turn
heat off. Take one ladle of soup and purée
in blender. Pour back into pot and add cooked
barley. If soup is too thick add more hot
water and gently reheat. Do not boil. Add
parsley and pepper just before serving. |
