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
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Azan Hassain
[email protected]This soup is a great value for the price.
kamara Lee
[email protected]I'm not a big fan of barley, but I really enjoyed this soup.
Malik Zunair
[email protected]This soup is a great way to warm up on a cold day.
Sanwal Sanwal
[email protected]I love that this soup is made with all natural ingredients.
Hinemoa-Miria Ranga
[email protected]This soup is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying meal.
Naulere James Brian
[email protected]I've never made barley soup before, but this recipe was easy to follow and the soup turned out delicious.
Allan Kawuzi
[email protected]This soup is a great way to get your daily dose of vegetables.
TTV_ CLOUT
[email protected]I love the creamy texture of this soup. It's so comforting and satisfying.
Dhablu Tamang
[email protected]This soup is hearty and filling, but it's also healthy and low in calories.
Jes Burdie
[email protected]I made this soup in my slow cooker and it turned out perfect. It's so easy and convenient.
Cute Boy
[email protected]This soup is a great way to use up leftover vegetables.
Abu Nayeem
[email protected]I'm not a big fan of mushrooms, but this soup was surprisingly good. The barley and vegetables really balance out the mushroom flavor.
Shawn Yuncker
[email protected]This soup was easy to make and so delicious. I especially loved the addition of the barley.
Precious Faith
[email protected]I've made this soup several times now and it's always a hit. My family loves it!
Scotty “Stayout” Kilgore
[email protected]I followed the recipe exactly and it turned out great! The soup was thick and creamy, with a rich mushroom flavor.
Blue_dinosaurs_for_george
[email protected]This mushroom barley soup is the perfect comfort food for a cold winter day. It's hearty, flavorful, and packed with vegetables.