Cream Of Wild Mushroom And Barley Soup Recipes

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Steps:

• Heat water to steaming and add mushrooms.
• Cover and let stand for at least 20 minutes until soft.
• Strain, reserve broth and chop mushrooms.
• Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
• Add celery and carrots, cook 5 minutes.
• Add mushrooms, cook 2 minutes.
• Add Sherry and cook until almost evaporated.
• Stir in mushroom broth (reserved liquid from soaking), stock & barley.
• Simmer 30 minutes until almost tender.
• Stir in thyme, salt & pepper.
• Simmer 5 to 10 minutes until tender.
• For Vegetarian use the Vegetable stock.

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.

Steps:

• Melt butter in saucepan.
• Add mushrooms and onion and cook until tender.
• Add barley and cook until lightly browned.
• Add soup, water, thyme and pepper.
• Heat to a boil.
• Cover and cook over low heat 40 minutes or until barley is done.
• Garnish with parsley.

Steps:

• Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
• Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
• Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
• Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.