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Irish breakfast or lunch mushroom soup

Submitted by: Dawn Lowe-Wincentsen

This soup is good as a light lunch or first course for dinner. Smokey undertones of Irish breakfast tea highlight the earthyness of the mushrooms.

Prep Time: 1 hr
Serving Size: 4

Ingredients

2 cups mixed dehydrated mushrooms
6 cups luke warm water
3 Tbls irish breakfast tea leaves in tea ball or other strainer
1/2 cup pearl barley, uncooked
1 Tbls olive oil
1/2 cup onion, diced

Directions
Rehydrate mushrooms in water per packackage instructions, reserve water when draining, set mushrooms aside. (20 minutes)

Bring 2 cups of mushroom water to a boil, add barley. lower heat to medium low and cook for 30 minutes, stiring occasionally.

Meanwhile heat rest of mushroom water in a larger pot, add tea to steep for 10 minutes. Take tea out and set to the side. slice mushrooms into bite size pieces, add to broth.

heat oil in a pan, add onion and saute until it begins to carmelize on the edges. Add to broth with mushrooms (add the oil too).

After Barley has cooked for 30 minutes add to broth with mushrooms and onion. turn heat to medium high, return tea leaves to pot. Let simmer for 10 minutes.

Remove soup from heat. remove tea leaves from soup. Serve hot.