Im Crazee For Barley Mushroom Veggie 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.

I'M CRAZEE FOR BARLEY MUSHROOM VEGGIE SOUP

Steps:

• In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
• In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
• Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
• Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
• Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
• Add sliced porcini mushrooms, along with soaking water to crock-pot.
• Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
• Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
• Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

MUSHROOM BARLEY SOUP

Steps:

• In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft. You can make this the night before.
• Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
• Remove the bay leaves. before serving. Add salt and pepper to taste. Serve hot.