Mushroom & Barley Soup | Rouxbe Online Culinary School

Ingredients

• 1/2 cup pearl barley
• 1/2 tsp sea salt
• 1 1/2 cups stock
• 1 oz dried porcini mushrooms
• 2 cups boiling water
• 5 to 6 shallots (about 1 cup, once minced)
• 2 cloves garlic
• 2 stalks celery
• 24 oz cremini or white mushrooms (10 cups, once sliced)
• 4 to 5 sage leaves (1 tablespoon)
• 2 tbsp oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 1 cup dry to medium sherry
• 3 1/2 cups stock
• 1/2 cup non-dairy sour cream (optional)*
• 1/2 cup Cashew Cream (optional)**