VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
BARLEY WITH DRIED MUSHROOMS
From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in soup before. If you wanted it less chewey, you could add a little more liquid and simmer a little longer. My husband disliked the chewiness, while I really liked it.
Provided by Debbie R.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put porcini in bowl. Cover with hot water.
- Put 2 T. oil in medium saucepan over medium heat for one minute. Add barley with some pepper (and salt if you're using unsalted broth or water). Cook, stirring occasionally, until barley is coated, just a minute or two. Add stock. (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.) Cover. Lower heat so mixture simmers. Cook for about 15 minutes or until barley is tender and liquid absorbed.
- When mushrooms are tender, drain. Trim off any hard parts. If large, slice. Put the remaining 2 tablespoons of oil in a small skillet over medium heat. Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
- When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included. Garnish with fresh parsley if desired and be sure to serve hot.
Nutrition Facts : Calories 383.3, Fat 14.4, SaturatedFat 2, Sodium 7, Carbohydrate 58.3, Fiber 11.7, Sugar 0.6, Protein 7.4
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
BEEF, BARLEY AND DRIED MUSHROOM SOUP
Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Soak mushrooms in hot water to cover set aside.
- In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
- Season beef cubes generously with salt and pepper then add to onion mixture to brown.
- Remove mushrooms and rough cut reserve the strained liquid.
- Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
- Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
- Bring to a boil and simmer for 30 minutes.
- Add barley and simmer an hour.
- Taste and season with salt and pepper if needed.
BARLEY RISOTTO WITH WILD MUSHROOMS
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
- Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 6 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 243 milligrams, Sugar 6 grams, TransFat 0 grams
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
BARLEY WITH DRIED MUSHROOMS
Steps:
- Put the porcini in a bowl and cover with hot water. Put 2 tablespoons of the butter or oil in a medium saucepan over medium heat; a minute later, add the barley along with some salt and pepper and cook, stirring occasionally, until the barley is coated, just a minute or two. Add the stock (you can substitute 1/2 cup porcini soaking liquid for part of the stock if you like), cover, and adjust the heat so the mixture simmers. Cook for about 15 minutes, or until the barley is tender and the liquid absorbed.
- When the mushrooms are tender, drain them. Trim them of any hard parts and, if necessary, slice them (usually they're already in quite small pieces so this won't be necessary). Put the remaining butter or oil in a small skillet over medium heat and toss the porcini in this briefly, sprinkling them with a little salt and pepper.
- When the barley is done, top it with the sautéed porcini, being sure to get all the mushroom juices (and butter or oil) out of the skillet. Garnish and serve hot.
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