Mushroom Barley Soup
I've gotten complaints from friends that "not all [my] recipes are on the blog". I know I am behind, but I am going to do better. Here's one that I just recently had to dictate over the phone.
1 large onion, diced small
1-2 shallots, diced small
3 carrots, shredded
1 box (about 250 grams) of portabella mushrooms, sliced (bite sized pieces)
1 package of dry mushrooms (porcini, or shitake; about 150 grams)
1 quart of low sodium chicken stock
2 cups of hulled barley (hull-less)
2 tbsp olive oil
2 tsp smoked paprika
salt + pepper
To serve:
sour cream
dill
french bread
Rehydrate the dry mushrooms in 5 cups of boiling water. Let stand 20 minutes. Remove the mushrooms from the water. Chop into small pieces. Strain and reserve the water remaining.
In a heavy bottomed pot, heat olive oil. Add in the shallots and onions. Cook on medium heat, until just starting to turn golden. Add in the carrots. Stir and cook for about 2 minutes. Add in the fresh mushrooms and cook for 3-4 minutes.
Add stock, barley and dry mushrooms and mushroom water. Turn heat to medium-low, cover with lid. Cook for about 40-50 minutes. Checking a few times to assure you have plenty of liquid (barley tends to soak up a lot). You will likely need to add more stock or water!
When the barley is to your liking, texture wise, remove from heat. Add paprika and season to taste.
This soup is ready to eat immediately, but is significantly better the next day. Like most soups, this can be modified with other ingredients to your liking. Perfect après-ski meal.
Serve with a dollop of sour cream, chopped dill and french bread.
1 large onion, diced small
1-2 shallots, diced small
3 carrots, shredded
1 box (about 250 grams) of portabella mushrooms, sliced (bite sized pieces)
1 package of dry mushrooms (porcini, or shitake; about 150 grams)
1 quart of low sodium chicken stock
2 cups of hulled barley (hull-less)
2 tbsp olive oil
2 tsp smoked paprika
salt + pepper
To serve:
sour cream
dill
french bread
Rehydrate the dry mushrooms in 5 cups of boiling water. Let stand 20 minutes. Remove the mushrooms from the water. Chop into small pieces. Strain and reserve the water remaining.
In a heavy bottomed pot, heat olive oil. Add in the shallots and onions. Cook on medium heat, until just starting to turn golden. Add in the carrots. Stir and cook for about 2 minutes. Add in the fresh mushrooms and cook for 3-4 minutes.
Add stock, barley and dry mushrooms and mushroom water. Turn heat to medium-low, cover with lid. Cook for about 40-50 minutes. Checking a few times to assure you have plenty of liquid (barley tends to soak up a lot). You will likely need to add more stock or water!
When the barley is to your liking, texture wise, remove from heat. Add paprika and season to taste.
This soup is ready to eat immediately, but is significantly better the next day. Like most soups, this can be modified with other ingredients to your liking. Perfect après-ski meal.
Serve with a dollop of sour cream, chopped dill and french bread.
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