Greatmushroombarleysoup Recipes

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.

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.

'CREAMY' MUSHROOM-BARLEY SOUP

Steps:

• Heat olive oil over medium heat in a large pot and add carrots and mushrooms, stirring occasionally until they soften and begin to brown.
• Sprinkle mushrooms and carrots with flour, and cook for a minute or two to cook off the raw flour taste before adding the barley and cooking another 1-2 minutes.
• Add bay leaf, thyme, broth and milk and bring to a boil. Reduce heat and simmer partially covered for 20 to 30 minutes, until barley is very tender.
• Mix cornstarch with just enough cold water to dissolve it and add it to the pot along with the soy sauce and lots of black pepper. Taste and add salt, if needed. Remove bay leaf.
• Serve hot with crusty bread and a sprinkle of parmesan.

RICH BARLEY MUSHROOM SOUP

Steps:

• In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
• Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
• Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
• Add in the chicken broth.
• Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
• Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
• Add black pepper to taste and tweak with more soy, as needed.
• Sour cream and dill are a great garnish, but not necessary.
• Prep and cooking time are estimates, but it shouldn't take longer than that.
• Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.

HEARTY MUSHROOM BARLEY SOUP

Steps:

• Heat dutch oven or large saucepan over medium-high heat until hot.
• Coat with nonstick cooking spray.
• Add oil and tilt pan to coat bottom pan.
• Add yellow onions; cook 8 minutes or until just begining to turn golden.
• Add carrots and cook 2 minutes.
• Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
• Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
• Stir in green onions, salt and pepper.

MUSHROOM BARLEY SOUP

Steps:

• Heat dutch oven or large pan over medium-high heat.
• Add mushrooms and onions, cook until gold, about 3 minutes.
• Add all other ingredients and bring to a boil.
• Reduce heat to low, and simmer until the barley is tender, about 1-1/2 hours.

MUSHROOM BARLEY SOUP

Steps:

• Cook onions and mushrooms over med low heat, til very little juices are left.
• Add garlic, and thyme; cook and stir for 3 minutes.
• Add broths, water, barley and salt and pepper.
• bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 to 2 hours until barley is tender.
• Just before serving add Worcestershire sauce.
• Serve with dollop sour cream.

MUSHROOM BARLEY SOUP WITH HERBS

Steps:

• Sauté onions, carrot and celery in oil until browned, about 8 minutes.
• Stir in mushrooms, garlic and herbs. Sauté 3 minutes.
• Stir in stocks, water and barley. Heat to boiling. Reduce heat and simmer, covered, until barley is tender, 45-60 minutes.
• Season to taste with salt and pepper. Stir in parsley.