Mushroom Barley Soup Pareve 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 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.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
• Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
• Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
• Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
• Add stock, water, bay leaf and barley, bring to a boil.
• Reduce heat and simmer gently , about 45 minutes, until barly is tender.
• Add beans and heat through.
• Remove bay leaf.

MUSHROOM BARLEY STEW

Steps:

• Boil the broth. Once it's boiling, add the barley.
• While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
• While the barley and mushrooms cook, chop the kale.
• Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
• By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
• Once the barley is almost cooked through, add the kale, and pepper.
• Wait a few minutes stirring occasionally, and enjoy!

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.

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.