Asian Mushroom Barley And Vegetable Soup Recipes

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

MUSHROOM ONION BARLEY SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

BEEFY MUSHROOM BARLEY SOUP

Steps:

• Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
• In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
• Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP

Steps:

• Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
• Drain but reserve the liquid.
• Discard mushroom stems and thinly slice the cups.
• Heat a small amount of oil in saucepan.
• Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
• Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
• Boil gently for 30 minutes until the barley is plump.