Ny Times Mushroom Barley Soup Recipes

Steps:

• Cover dried mushrooms with 1 cup hot water, and set aside for 20 minutes. Drain, reserving liquid. Finely chop mushrooms.
• Heat oil in heavy-bottomed deep pot. Sauté onions and carrots over medium heat until onions begin to color. Add garlic, and sauté for 30 seconds.
• Add fresh mushrooms, and sauté for 5 minutes, until they begin to release liquid.
• Raise heat and add barley; sauté until it begins to color. Add broth and sherry. Strain mushroom-soaking liquid and add to pot along with reconstituted mushrooms. Season with salt and pepper, and simmer for about 40 minutes, until barley is tender. Stir in vinegar; adjust seasonings and serve.

Steps:

• Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
• Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
• Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
• Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
• Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
• Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

Steps:

• In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.

Steps:

• In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
• Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.

Steps:

• Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
• Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
• Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
• Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
• Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Steps:

• In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
• Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
• In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

Steps:

• Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
• Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
• Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
• Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

Steps:

• Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
• Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

Steps:

• Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
• Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
• Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
• Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
• Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
• Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Steps:

• In a large pot, melt butter over medium-high. Add onion, garlic, and thyme; season with salt and pepper. Saute until onion is softened, about 6 minutes. Add button mushrooms and cook until beginning to soften, about 8 minutes. Add broth, 4 cups water, and shiitake mushrooms. Bring to a boil and cook until all mushrooms are tender, 12 to 15 minutes. Add barley, reduce to a simmer, and cover. Cook until barley is tender, about 12 minutes; season with salt and pepper.