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Purely American Kennett Square Mushrooms Barley & Wild Rice Soup
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A hearty multi-grain soup that celebrates the birthplace of the American mushroom industry. Up until the late 1800’s, the interest in growing mushrooms was limited to home gardeners, primarily because of the unreliable supply of imported spawn (the seed). In 1896, William Swayne, a flower and vegetable grower from Kennett Square, Pa., became the first grower in America to commercially produce mushrooms. He was line of several farmers who began raising mushrooms as a secondary crop. The industry literally ‘mushroomed’ after 1903. That was the year in which the USDA completed a three year project developing the first domestically produced virgin spawn. By the 1920’s, several large Pennsylvama based spawn suppliers and commercial growers dominated the industry. Currently, Pennsylvania mushroom growers produce almost 50% of the nation's 800 million pounds of fresh mushrooms. Chester County, where Kennett Square is located, is still a major growing region, accounting for 25% of all mushrooms produced in America.
$6.50
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Additions:
2 cups water
dried mushrooms (included)
8 oz. lean ground beef
1 cup onions, chopped
6 oz. (2 cups) fresh Kennett Square mushrooms, chopped
spice packet w/bay leaf (included)
8 cups beef or vegetable stock grains (included)
1/3 cup dry red wine
1 Tbl. Worcestershire sauce
Tabasco® brand pepper sauce (included)
Cooking Directions:
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Bring 2 cups water to a boil in a small saucepan. Remove from heat and add dried mushrooms. Soak them for 15 minutes. Remove mushrooms onto a cutting board and chop coarse. Set aside. Save the broth to include in the soup.
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Place the ground beef into a 4-6 qt stockpot on medium heat. Break up and cook the ground beef until fully browned. Add the onions and fresh mushrooms and cook covered for 5 minutes. Add the spices, the beef or vegetable stock, the grains, the wine, the Worcestershire sauce, the Tabasco® sauce, the reconstituted chopped mushrooms, and the mushroom broth. (saved from step 1)
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Cover and bring soup to a boil. Reduce heat to medium low and cook for 45 minutes. Remove soup from heat. Locate and discard the bay leaf.
Vegetarian Version: Replace ground beef with equal amount of veggie burger or breakfast sausage. Use vegetable stock or water in place of the beef stock. Wonderful!
Serve this main course soup with whole grain French bread, a good selection of red wines, a fresh picked garden salad and frozen yogurt for dessert.
Ingredients:
Barley, wheat berries, brown rice, wild rice, wehani rice, shitake mushrooms, spices, dried red bell pepper, dried celery, dried carrots, garlic, salt, black pepper, jalapeno peppers, bay leaf.
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