Double Mushroom Barley Soup Recipes

MUSHROOM BARLEY SOUP RECIPE

Steps:

• In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
• In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
• Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
• Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
• Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
• Finish with fresh parsley. Transfer to serving bowls and enjoy!

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 BARLEY SOUP FOR TWO

Steps:

• In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.

MUSHROOM-BARLEY SOUP

Steps:

• In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.

MUSHROOM BARLEY SOUP

Steps:

• remove stems from mushrooms.
• slice caps and set aside.
• chop stems.
• melt butter in heavy large soup pot over medium heat.
• do not let butter brown.
• add onion, leek, carrrots, celery, and garlic.
• saute until tender, about 8 minutes, stirring constantly.
• add mushrooms, cook 2 minutes.
• add chicken stock, barley, potato, and bay leaves.
• bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
• season to taste with salt and pepper.
• remove bay leaves and discard.

DOUBLE MUSHROOM BARLEY SOUP

Steps:

• In a 6 quart pressure cooker, heat oil over medium high heat. Add the onions and garlic and cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
• Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally or use quick release method(See note). Remove lid, opening it away from you, to allow any remaining steam to escape.
• (Or, if cooking on the stove top, simmer for about 2 hours, until desired consistency.).
• Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetble stock, if desired.
• Note* Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft-15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetabvle broth called for in the recipe.
• Note*Quick Release:.
• If using an older model, set pressure cooker under cold running water, being careful not to run water over the pressure regulator, until no more st4am is released from under pressure regulator.Open lid away from you and allow any steam to escape. Alternatively, many new cookers have a stove-top release option. This method should be used with quick cooking foods that could become overcooked if allowed to stand under pressure.
• Naturally:.
• Turn off the heat and allow the pressure to drop on its own. This gentler method may take anywhere from 3 to 20 minutes and can produce better flavor and texture-but can also overcook some foods. When a recipe says to "let pressure drop naturally for 10 minutes", keep the lid in place for the required length of time, whther or not the pressure has already dropped, then release any remainign pressure using the quick release mehtod before removing the lid.

MUSHROOM BARLEY SOUP (PAREVE)

Steps:

• Cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes.
• Drain, strain and reserve the liquid from the mushrooms.
• Chop 2/3 of the fresh mushrooms finely.
• Heat oil in soup pot over medium heat.
• Sauté onions and carrots for 5 minutes.
• Add garlic and sauté 1 more minute.
• Add fresh mushrooms and sauté another 5 minutes.
• Increase the heat to medium-high.
• Add the barley and sauté until the barley begins to color.
• Add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms.
• Bring to a boil, then turn down to simmer and add the thyme.
• Simmer partially covered for 45 minutes or until the barley is tender.
• Add the parsley and stir.
• Add salt and pepper to taste.

WILD MUSHROOM AND BARLEY SOUP

Steps:

• Heat water to steaming and add mushrooms.
• Cover and let stand for at least 20 minutes until soft.
• Strain, reserve broth and chop mushrooms.
• Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
• Add celery and carrots, cook 5 minutes.
• Add mushrooms, cook 2 minutes.
• Add Sherry and cook until almost evaporated.
• Stir in mushroom broth (reserved liquid from soaking), stock & barley.
• Simmer 30 minutes until almost tender.
• Stir in thyme, salt & pepper.
• Simmer 5 to 10 minutes until tender.
• For Vegetarian use the Vegetable stock.