Asian Mushroom Barley And Vegetable Soup Recipes

VEGETARIAN MUSHROOM BARLEY SOUP

Steps:

• Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
• Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
• Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
• Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
• Serve in a bowl and garnish with parsley.

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.

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.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

MUSHROOM BARLEY SOUP

Steps:

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.