Recipes from the Collection of Mark and Danielle Hughes

Mushroom stock

Makes 11 cups

1 pound fresh cremini mushrooms
1 1/2 ounces dried shiitake mushrooms
1/4 cup sliced leek (white part only)
2 cloves garlic, cut in half
2 sprigs thyme
4 peppercorns

Clean fresh mushrooms with damp paper towel, trim stem ends, quarter them and place in a tall 8-quart stockpot. Add dried shiitakes, leek, garlic, thyme and peppercorns. Add 3 quarts (12 cups) cold water. Bring to boil over high heat. Reduce heat, cover and simmer 35 minutes.

Remove pot from heat and let cool 5 minutes. Strain through mesh strainer, gently pressing vegetables with a spoon to extract juices. Discard vegetables. You should have 11 cups stock; add water if necessary to make 11 cups.

Mushroom, barley and Swiss chard soup

Serves 8

3 tablespoons olive oil, divided use
1 cup diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
1 teaspoon minced garlic
2/3 cup pearl barley
11 cups mushroom stock (see recipe above)
1/4 pound shiitake mushrooms, stems trimmed, sliced
1 tablespoon sea salt
2 bunches Swiss chard, stemmed and coarsely chopped (about 8 cups)
2 turnips (about 3/4 pound), peeled and cut into 1/2-inch dice (about 3 cups)

Heat 2 tablespoons oil in tall 8-quart stockpot over medium-high heat. Add onion, carrot and celery and saute until vegetables are tender but not browned, about 4 minutes. Add garlic and cook 1 minute. Stir in barley and stock. Bring mixture to boil. Reduce heat to simmer and cover. Cook 1 hour, stirring occasionally.

Heat 1 tablespoon oil in medium non-stick skillet until hot. Add mushrooms and saute until lightly browned, about 7 minutes. Add salt, Swiss chard, turnips and sauteed mushrooms to stockpot. Bring soup to a simmer, cover and cook 30 minutes.

Per serving: 139 calories, 3g protein, 5g fat (1g saturated), 21g carbohydrate, 534mg sodium, 0mg cholesterol, 5g dietary fiber

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