Mushroom and Barley Soup

 Serves 6-8

6 oz dried shitake mushrooms, rehydrated

reserve mushroom broth, about 3 cups

6 oz baby portabella mushrooms

6 oz white cap mushrooms

1 c uncooked barley

¼ c heavy whipping cream

2 c vegetable or beef broth

12 oz barley wine style ale

¼ tsp thyme

¼ tsp finely chopped rosemary

¼ tsp rubbed sage

pinch fresh grated nutmeg

1 clove garlic, minced

2 tsp truffle oil

1 Tbs Olive oil

Salt and pepper to taste

Rehydrate shitake mushrooms by bringing 4.cups of water to a boil in a large pot, drop in mushrooms, turn off heat and cover. Allow to sit for at least 2 hours. Reserve liquid.

 

In a food processor, pulse mushrooms until finely minced.

 

In a large stock pot, over medium heat, add olive oil, garlic and mushrooms and saute for 2 minutes, stirring occasionally. Add broth, mushroom liquid, beer, sage, thyme and rosemary. Bring to a boil, add barley and reduce heat to simmer for 1 hour, stirring occasionally. Add whipping cream and season with salt and pepper to taste. Remove from heat. Add truffle oil just before serving.