Indulge in the earthy goodness of our featured recipe: Healthy Dried Mushroom and Barley Soup. This hearty and flavorful soup is packed with nutritious ingredients, making it a perfect choice for health-conscious individuals. Dried mushrooms, a key ingredient, impart an intense umami flavor, while barley adds a satisfying texture and fiber. The soup is further enriched with a variety of vegetables, including carrots, celery, and onions, providing a symphony of flavors and essential vitamins. You'll also find two additional delectable recipes in this article: a classic Minestrone Soup and a light and refreshing Watermelon Gazpacho. These recipes cater to diverse tastes and preferences, offering a delightful culinary journey.
# Healthy Dried Mushroom and Barley Soup
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* Preparation: 20 minutes
* Cooking: 45 minutes
* Total: 1 hour 5 minutes
* Servings: 4 to 6
### Ingredients
* 1 tablespoon extra virgin olive oil
* 1 medium yellow onion, chopped
* 3 cloves garlic, minced
* 3 cups vegetable broth
* 2 cups water
* 1 cup pearl barley
* 1 ounce dried shiitake mushrooms
* 1 ounce dried porcini mushrooms
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh parsley
### Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Pour in the vegetable broth and water. Bring to a boil, then add the barley, shiitake mushrooms, porcini mushrooms, carrots, celery, thyme, salt, and pepper.
4. Reduce heat to low, cover, and simmer until the barley is tender and the vegetables are soft, about 45 minutes.
5. Stir in the parsley and serve immediately.
**Additional Delectable Recipes:**
* Minestrone Soup: This hearty Italian soup is brimming with an array of vegetables, beans, and pasta. Indulge in its rich flavors and wholesome ingredients.
* Watermelon Gazpacho: Escape the summer heat with this refreshing and vibrant soup. Sweet watermelon, tangy tomatoes, and crisp cucumbers blend together in a symphony of summer flavors.
Embark on a culinary adventure with these three exceptional soup recipes. From the earthy goodness of the Dried Mushroom and Barley Soup to the classic comfort of Minestrone and the light and refreshing Watermelon Gazpacho, these dishes promise to tantalize your taste buds and nourish your body.
MUSHROOM BARLEY SOUP RECIPE
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.
Provided by Suzy
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- Finish with fresh parsley. Transfer to serving bowls and enjoy!
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
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 SOUP
Provided by Mark Russ Federman
Categories Soup/Stew Mushroom Kid-Friendly Lunch Barley Healthy Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
- Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.
MUSHROOM-BARLEY SOUP
Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.
Provided by Mark Bittman
Categories one pot, soups and stews, times classics, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
- Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 4 grams
MUSHROOM AND BARLEY SOUP
Provided by Mimi Sheraton
Categories soups and stews, appetizer, main course
Time 2h45m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 15
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.
Tips:
- Use a variety of dried mushrooms for a more flavorful soup. Some good options include shiitake, porcini, and oyster mushrooms.
- Soak the dried mushrooms in hot water for at least 30 minutes before using. This will help to soften them and release their flavor.
- Use a good quality vegetable broth for the soup. This will help to give the soup a rich and flavorful base.
- Add some fresh herbs, such as thyme or rosemary, to the soup for extra flavor.
- Serve the soup with a side of crusty bread or a green salad.
Conclusion:
Healthy dried mushroom and barley soup is a delicious and nutritious meal that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it is also low in calories and fat. This soup is also a great way to use up leftover dried mushrooms. So next time you have some dried mushrooms on hand, be sure to give this recipe a try!
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