Best 3 Sauerkraut Mushroom And Barley Soup Recipes
Indulge in a hearty and flavorful culinary journey with our diverse collection of sauerkraut, mushroom, and barley soup recipes. Embark on a tantalizing adventure as we explore variations of this classic comfort food, each offering a unique symphony of flavors to delight your palate. From the traditional German rendition to contemporary twists infused with international influences, these recipes promise a satisfying and nourishing experience. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, our curated selection caters to every occasion and skill level. Prepare to be captivated by the tangy sourness of sauerkraut, the earthy umami of mushrooms, and the wholesome texture of barley, all harmoniously blended in a symphony of culinary delight.
Here are our top 3 tried and tested recipes!
SAUERKRAUT, MUSHROOM, AND BARLEY SOUP RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2 to 3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2 to 3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired. This recipe yields 6 to 8 servings.
SLOVAK CHRISTMAS EVE MUSHROOM SOUP
This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.
Provided by Jane from Ohio
Categories Clear Soup
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Saute chopped onions in 1 cup butter until golden brown.
- Add finely chopped mushrooms to onions, and cook until mushrooms are done.
- Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
- In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
- Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
- Add roux to soup and cook another 15 minutes to 30 minutes. Serve.
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
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture.
- Don't be afraid to experiment with different types of sauerkraut. There are many different varieties available, each with its own unique flavor.
- Use a good quality broth. This will make a big difference in the flavor of your soup.
- Cook the soup slowly. This will allow the flavors to meld and develop.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste.
- Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.
- Garnish the soup with fresh herbs. This will add a pop of color and flavor.
Conclusion:
Sauerkraut, mushroom, and barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. With a few simple tips, you can make a delicious and satisfying sauerkraut, mushroom, and barley soup that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
