Mushroom Soup

Once more, this morning I made some soup. It's gonna a be good because soup's good food whenever a nor'easter rolls through.

Today's soup is called a Hearty Mushroom Soup. It's main ingredients is mushrooms. The recipe calls for porcini and shiitake mushrooms. The porcini had to be steeped in the broth to rehydrate. After twenty minutes the broth took on a nice delicious brown color. The original recipe called for celery, but I didn't want to have several stalks sitting in my fridge so I abandoned that for some potato. Along with that I sautéed onions, orange bell pepper, and garlic in butter. Then I dumped in the mushrooms before adding the broth and 1/4 cup of barley. Boy, do I love barley.

As you know I'm looking out for my salt intake, although I wanted this soup to taste better. So I cut the salt down by half to 1/8 teaspoon after adding soy sauce and a dash of tabasco. The soup is also creamy. The recipe called for half and half plus some thickening agent in 2 tablespoons of flour.

After simmering for about 10 minutes, it's done. Garnish with some scallions.

Looks good. Tastes good.

I still need to learn how to chop things better. I left the potatoes and bell pepper pieces too big. I should've cut down more on the salt for my health and not for the taste especially I should've used less soy sauce. Now I need to make more soup stock. This time perhaps beef broth.

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