Servings | Prep Time |
4-6people | 20minutes |
Cook Time | Passive Time |
12minutes | 45minutes |
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Adapted from Mushroom Soup with Barley and Wild Rice recipe in The Union Square Cafe Cookbook.
If you have leftovers or do not plan to serve the soup right away, the cookbook suggests the following: “To store the soup for serving the next day, strain the broth from the solids and refrigerate separately. Otherwise, all of the liquid will be absorbed into the grains. When ready to serve, combine the broth and mushroom-grain base, heat and serve.”