This is a hearty vegetarian soup with
the classical combination of mushrooms and
barley. It can be made with beef broth instead
of water, if you prefer. It will warm your
family and friends on a chilly day.
1 cup ARIEL Cabernet
Sauvignon
.35 ounce (1 package) dried Porcini
mushrooms
1/3 cup sun dried tomatoes
1/2 cup pearl barley
1/2 tsp salt
4 cups water
1 tsp. light olive oil with a dash of toasted
sesame oil
1/2 cup chopped onion
2 cloves garlic, chopped
1 pound crimini or white button mushrooms,
sliced
1 tsp. dried basil
1 1/2 cups low sodim, diced tomatoes in
juice
Garnish
4 Tbl. Dannon plain, non fat yogurt
Heat the ARIEL Cabernet
Sauvignon until it is hot but not boiling. Add
the dried mushrooms and sun dried tomatoes and
soak for 30 minutes. Drain through a sieve lined
with a paper towel, saving the wine. Coarsley
chop the tomatoes and mushrooms.
Whilst the mushrooms
and tomatoes soak, cook the barley in the water
with 1/4 tsp. of the salt for 30 minutes.
Heat the oil in a
large, hight sided skillet and fry the onion
until it wilts, 1 to 2 minutes. Add the garlic,
mushrooms, basil and the rest of the salt and
continue cooking until the mushrooms start to
give up their liquid. Pour in the tomatoes,
reserved wine and chopped mushrooms and sun
dried tomato mixture. Simmer for 15 minutes.
Pour in the cooked barley with its water and
simmer another 15 minutes.
The soup can be eaten
immediately, but the flavor improves as it sits.
Serve it with a dollop of yogurt and hearty
Italian bread. Enjoy with ARIEL Chardonnay or
Cabernet Sauvignon.
Serves 4
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