Mushroom Soup with Roast Garlic, Ginger and Barley

Today is such a rainy day, it is one of those days meant to be enjoyed with a classic cup of soup. I tried working with this bag of pearl barley that I had stashed away in my closet for weeks and I think I liked the results. I loved the rich buttery taste and the dense flavor of mushrooms. I tried roasting the ginger with the garlic and loved the results.

Mushroom Soup with Roast Garlic, Ginger and Barley

Serves 4 people

Ingredients

1 Head of a small garlic
2 inch piece of ginger peeled
1 tbsp olive oil
16 oz white mushrooms
2 red potatoes cooked in their jackets
1 forelle pear peeled and quartered
1/2 cup yogurt or sour cream
1/3 cup pearl barley
6 tbsp butter
1 tsp chilli powder
1 tsp powdered mustard
20 shallots thinly sliced
4 cups of stock
Salt to taste
1 cup parsely or cilantro

Method of Preparation

1. Heat the oven to 400 F.
2. Cut the tops of the garlic and drizzle the garlic and ginger with oil.
3. Place in a garlic roaster and cook for 35 minutes.
4. Slice 1/4 or the mushrooms and set aside.
5. In a blender, place the remaining mushrooms, pears, potatoes and yogurt.
6. Peel the garlic and add to the blender with the ginger and process to a puree.
7. Pressure cook the barley for 15 minutes with 1 cup of stock.
8. Heat half the butter and cook the shallots till soft.
9. Add the puree and cook for 20 minutes till this mixture begins to stick to sides of the pot.
10. Mix in the chilli, mustard and salt with the stock and barley.
11. Bring to a boil and reduce to a simmer and cook for 25 minutes.
12. In the meantime saute the remaining mushrooms with a little butter.
13. Mix into the soup and stir well.
14. Remove from the heat and stir in the parsley or cilantro and serve.

Note: A touch of fresh rosemary would also be a great accent to this dish.