3 MUSHROOM AND BARLEY SOUP
I wanted to do a little something different with my Mushroom and Barley Soup so I decided to do a trio of mushrooms. I used Portabella, Baby Belle and White Mushrooms. I de-stemed them and wiped them clean with a paper towel. When you shop for mushrooms make sure they are plump, firm and solid. I like mushrooms for there earthy flavor. You will find that many recipes ask you to use a beef broth for this soup. I made a mushroom broth using the mushroom stems, onion skins a dash of soy sauce and Herbs-De-Province. (You could use Thyme just as well.) For all you mushroom lovers let's get started!
Ingredients:
2 Large Portobello de-stem and gills scraped out, chopped and divided in half
5 oz Brown mushrooms such as Baby Belle de-stem chopped and divided in half
5 oz White mushrooms de-stem chopped and divided in half
1 cup onion chopped
1 garlic clove chopped
3 teaspoon tomato paste or 1 tomato with juices chopped
salt and pepper to your taste
2 bay leaves
1 cup Barley
1/4 celery tops or parsley chopped
1 1/2 cups carrots diced
1 1/2 cup celery diced
2 T Soy Sauce
2 T Balsamic vinegar
2 T Herb de Provence
1/4 cup fresh rosemary chopped
olive oil
6 cups water for mushroom STEM broth, see below OR beef/vegetarian broth
Directions:
Broth: In soup pot add Mushroom Stems, Onion Skins, 2 Tablespoons Herb-de-Provence or Thyme and 6 cups of water. Cook 30 minutes. Strain and add to soup when Broth is called for.
In large soup pot sauté with olive oil onions, garlic and one half of each mushroom variety for 4-5 minutes. Stir in broth, tomato, salt, pepper and bay leaf. Bring to boil. Stir in barley, reduce heat to simmer for 30 minutes. Add parsley/celery tops, celery, carrots, rosemary and cook for an additional 30 minutes.
In separate frying pan cook remaining mushrooms, soy sauce, balsamic vinegar and sauté for 5 minutes. Add to soup, remove bay leaf and serve
2 Large Portobello de-stem and gills scraped out, chopped and divided in half
5 oz Brown mushrooms such as Baby Belle de-stem chopped and divided in half
5 oz White mushrooms de-stem chopped and divided in half
1 cup onion chopped
1 garlic clove chopped
3 teaspoon tomato paste or 1 tomato with juices chopped
salt and pepper to your taste
2 bay leaves
1 cup Barley
1/4 celery tops or parsley chopped
1 1/2 cups carrots diced
1 1/2 cup celery diced
2 T Soy Sauce
2 T Balsamic vinegar
2 T Herb de Provence
1/4 cup fresh rosemary chopped
olive oil
6 cups water for mushroom STEM broth, see below OR beef/vegetarian broth
Directions:
Broth: In soup pot add Mushroom Stems, Onion Skins, 2 Tablespoons Herb-de-Provence or Thyme and 6 cups of water. Cook 30 minutes. Strain and add to soup when Broth is called for.
In large soup pot sauté with olive oil onions, garlic and one half of each mushroom variety for 4-5 minutes. Stir in broth, tomato, salt, pepper and bay leaf. Bring to boil. Stir in barley, reduce heat to simmer for 30 minutes. Add parsley/celery tops, celery, carrots, rosemary and cook for an additional 30 minutes.
In separate frying pan cook remaining mushrooms, soy sauce, balsamic vinegar and sauté for 5 minutes. Add to soup, remove bay leaf and serve
