Veal Crimini

Veal and Mushroom Soup

45 minutes with prep and cook time

Serves up to 10

Veal and Mushroom soup with Fresh, Homemade Mortadella from Oregon, and Prince de Claverolle Sheep's Milk Cheese Sandwich on Fresh Baguette with sage and sun-dried tomato in olive oil.
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Ingredients:
Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained

3 Liters Water
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes

2 Carrots - pealed Chopped into small cubes

1 Cup Barley - soaked 1 hour, drained
1 red onion - chopped

1 medium Vedalia onion - chopped
1 celery stick - choped
2 garlic cloves - cleaned, crushed

2 small Bay leaf

Parsley - 1/4 bunch - cleaned, chopped

Sage - 7 leaves - cleaned, chopped
Salt

Pepper
olive oil or sunflower oil

How to make it:
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more

4). Add Water and Stock
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan

8). Simmer the soup until Barley is cooked

9). Taste, add salt, pepper, herbs, add more stock if you want a richer taste
10). 10 minutes before its done add the sauteed crimini