EGG BARLEY AND MUSHROOM RECIPE RECIPES

BARLEY MUSHROOM RISOTTO RECIPE | ALLRECIPES

Barley Mushroom Risotto Recipe | Allrecipes image

This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.

Provided by MOLSON7

Categories World Cuisine European Italian

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
¾ teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley

Steps:

Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition Facts : Calories 193.9 calories, CarbohydrateContent 31.6 g, CholesterolContent 9.3 mg, FatContent 5.3 g, FiberContent 6.3 g, ProteinContent 6.9 g, SaturatedFatContent 1.7 g, SodiumContent 822 mg, SugarContent 3.2 g

BEEF MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES

Beef Mushroom Barley Soup Recipe | Allrecipes image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1?½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7?½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
Pour beef stock into the pot.
Stir pearl barley into the stock.
Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, CarbohydrateContent 43.9 g, CholesterolContent 83.5 mg, FatContent 25.3 g, FiberContent 10.2 g, ProteinContent 37.8 g, SaturatedFatContent 9.1 g, SodiumContent 219.7 mg, SugarContent 9.6 g

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