Recipe - Hearty Mushroom Soup/西式乾牛肝菌菇湯

Serves: 4

份量：四人

Cook: 1 hour

烹煮：一小時

Ingredients 食材

• 25g porcini mushrooms/二十五克乾牛肝菌菇
• 500g fresh mushrooms/五百克鮮蘑菇
• 2 tbsp olive oil/兩餐匙橄欖油
• 1 onion/一顆洋蔥
• 2 carrots/兩根紅蘿蔔
• 2 garlic cloves/兩顆大蒜
• 1 tbsp rosemary/一餐匙迷迭香
• 2 tbsp tomato puree/兩餐匙蕃茄漿（非蕃茄醬）
• 100g pearl barley/一百克薏仁（珍珠麥）
• 1l vegetable stock/一公升蔬菜高湯
• grated parmesan/碎巴馬乾酪

Directions 烹煮步驟

1. Put porcini mushrooms in boiling water and leave to soak for 25 minutes

1. 將乾牛肝菌菇放入滾水中約25分鐘

2. Fry the onion, carrot, garlic and rosemary for 5 minutes

2. 炒洋蔥、紅蘿蔔、蒜頭和迷迭香約五分鐘

3. Drain the porcini (save the liquid). Add porcini and fresh mushrooms to onion, carrot, garlic and rosemary. Fry for another 5 minutes

3. 將乾牛肝菌菇瀝乾（保留乾牛肝菌菇水）後將其與鮮蘑菇加入炒洋蔥、紅蘿蔔、蒜頭和迷迭香中

4.  Add the stock, tomato puree, barley and porcini liquid

4. 加入蔬菜高湯、蕃茄漿、薏仁和乾牛肝菌菇水 

5. Cook for 40 minutes or until barley is soft.

5. 小火燉煮約40分鐘至薏仁軟熟。

6. Serve with grated parmesan sprinkled over

6. 灑上巴馬乾酪