Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1/4 ts Black Pepper -- freshly
3/4 c Onions -- finely diced -ground
3/4 c Leeks -- washed sliced 2 ts Fresh Sage Leaves -- finely
3/4 c Carrots -- scrubbed -chopped
Sliced 1/4 c Dry Madeira
3/4 c Parsnips -- peeled diced 1/3 c Wild Rice
1 ts Garlic -- minced 1/4 c Pearl Barley
1 lb Mushrooms -- cleaned and 5 c Vegetable Stock -- or water
-sliced 1 Scallion -- thinly sliced
1 1/2 ts Kosher Salt

1. Melt the butter over med. heat in a 3-qt saucepan. Saute the
onions, leeks, carrots, parsnips, and garlic until softened, about 5
mins. Add the mushrooms, salt, pepper, and sage. Cook until the
mushrooms have softened.

2. Add the Madeira and reduce by half over high heat. Stir in the
rice, barley, and vegetable stock. Bring to a boil, reduce the heat
and simmer, covered, for 50 mins, or until the rice is tender. Serve
garnished with sliced raw scallions.

NOTE: To store the soup for serving the next day, strain the broth
from the solids and refrigerate separately. Otherwise, all the liquid
will be absorbed into the grains. When ready to serve, combine the
broth and mushroom-grain base, heat, and serve.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-21-95 (22:47) (159)
Fido: Cooking

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