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Mushroom barley soup

Mushroom barley soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • soy sauce - 1 3
  • salt and pepper - 1 item
  • mushrooms, sliced - 3 oz
  • tomato paste - 1 Tbsp
  • large onion, chopped - 1 item
  • carrots, sliced - 2 item
  • bay leaves - 2 item
  • ribs celery, chopped - 2 item
  • butter or oil - 2 Tbsp
  • pearl barley - 1/2 c
  • chicken broth or vegetable stock - 7 c
  • dried mushrooms - 1 oz
  • parsnip, sliced - 1 item
  • fresh dill or 1 Tbsp - 3 Tbsp
  • medium-dry white wine
  • dried basil, dried thyme, dried oregano - 1/8 tsp

How to make mushroom barley soup:

In saucepan boil 1 cup stock. Put dried mushrooms in bowl and pour boiling stock over. Soak 1 hour. Meanwhile boil another cup of stock. Add barley, cover and simmer gently until barley is somewhat tender, approximately 25 minutes. Melt butter in soup pot. Add onion and cook to soften, about 4 minutes. Add celery, carrots and parsnip. Cook 5 minutes. Add soy sauce and cook until most of it has evaporated, 2 minutes. Add remaining stock, barley, fresh mushrooms, wine, tomato paste, dill, bay leaves, basil, thyme and oregano. Bring to boil, cover and simmer gently for 1 hour. Shortly before soup is done, drain dried mushrooms, reserving the liquid. Cut into pieces and add to soup. Strain liquid from dried mushrooms and add as well. Season with salt and pepper to taste. This soup can be refrigerated for several days. Thin with additional broth or water as necessary.

Recipe categories: Low protein, Soups & stews, Pasta, rice and grains.

Rating:
Mushroom barley soup
4.3
Average rating: 4.3 of 5, total votes: 7
Cook. Time: PT2H30M
Total Time: PT2H30M


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graham cracker crumbs, sugar, vanilla, butter, apple juice, ginger ale
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