MUSHROOM BARLEY SOUP RECIPE RECIPES
MUSHROOM-BARLEY SOUP RECIPE - NYT COOKING
Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don’t forget to toast the barley while really browning the mushrooms and carrots — it lends a deep warmth.
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
- Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 362, UnsaturatedFatContent 7 grams, CarbohydrateContent 68 grams, FatContent 8 grams, FiberContent 14 grams, ProteinContent 11 grams, SaturatedFatContent 1 gram, SodiumContent 393 milligrams, SugarContent 4 grams
QUICK MUSHROOM BARLEY SOUP RECIPE: HOW TO MAKE IT
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add mushrooms, carrot and onion; cook and stir 5-6 minutes or until tender. Add water and barley. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until barley is tender., In a small bowl, mix flour, milk, salt and pepper until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Nutrition Facts : Calories 196 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch
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