November 10, 2016
Comfort Food, Soups/Stews, Grains,
Barley, Vegetables, Mushrooms, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Small Batch Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Herbs, Kosher Dairy more
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"A real rustic; yet, delicious soup. And, it is pretty easy to prepare too. Great on a cold Fall or Winter's day. I usually get a mix of wild mushrooms right from my grocery store. They are all cleaned, trimmed and ready to use; however, you can really use your favorites. If all you can find is white or cremini; that is perfectly fine too. Serve with crusty bread and a side salad."
Dried Mushrooms ... The first thing is to re-constitute the mushrooms. Add 1 cup of very hot water (doesn't have to be boiling), but hotter the better to a bowl, along with the mushrooms. Cover and let it set at least 15-20 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board; and rough chop. Then, strain the mushroom liquid; and, set to the side.
Base ... In a large soup pot, add the olive oil and butter; and, bring to medium high heat. Add the fresh mushrooms; and, saute 4-5 minutes, until they begin to brown. Then, add the onions, a pinch of salt and pepper; and, stir to combine - cook a couple of minutes. Then, add the garlic, dried mushrooms, soy sauce, dried thyme, rosemary; and, mix.
Broth ... Add the vegetable broth (or a mix), reserved mushroom liquid, water, and barley. Bring to medium high heat; just under a boil - then, reduce to a simmer. Cook approximately 45 minutes, until the barley is tender. About half way through cooking; check the seasoning; and, adjust if necessary. Soy is very salty; so, you will probably just need to add some extra pepper if anything.
Finish, Serve, and ENJOY! ... Add the parsley; and, stir. Then, ladle the soup in your favorite bowl; and, garnish with a dollop of creme fraiche and chives. Serve with crusty bread to dip in the warm soup.
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Awesome flavoured mushroom soup! My family ate it with abandon! I did add one pound of sliced mushroom which made it meaty as it was for a main dish, and increased the herbs a wee bit. Served it with homemade garlic bread for a wonderful meal.
An absolutely delicious soup. Hubby and I both enjoyed it very much. I made the version with beef and chicken broth but will next time try the veggie version for Meatless Monday.