Chunky Mushroom Barley Soup Recipes

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.

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

CHUNKY MUSHROOM BARLEY SOUP

Steps:

• Heat oil in a large pot. Add mushrooms and onions and cook stirring for about 8 Minutes.
• Reduce heat to low. Stir in the flour.
• Add the broth in a steady stream, mixing continuously to blend with the flour.
• Add Barley, Bay Leaf and simmer on low, covered, for 30-40 minutes until the barley is cooked.
• Discard bayleaf and season to taste.

CHUNKY MUSHROOM SOUP

Steps:

• In a medium saucepan, ,melt butter; add oil.
• Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
• Stir in mushrooms,sauté a few minutes.
• Add chicken both, bay leaf, thyme, salt and pepper.
• Bring to aboil.
• Reduce heat and simmer for 30 minutes.
• Discard bay leaf.
• Stir in cornstarch mixture.
• Using a hand blender process mixture; don't over purée leaving in some chunks.
• At this point you can refrigerate the soup and finish it off the next day.
• Just before serving, reheat soup until very hot.
• Stir in sherry and cream; simmer for 2 minutes.

MUSHROOM BARLEY SOUP

Steps:

• In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.

MUSHROOM BARLEY SOUP

Steps:

• In a soup pot combine all the ingredients EXCEPT the barley; cover and bring to a boil over high heat, reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
• Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.