Best 3 Wild Mushroom And Barley Soup Recipes

CREAM OF WILD MUSHROOM AND BARLEY SOUP

Steps:

• Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
• Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
• Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
• Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

SLOW-COOKER BEEFY WILD MUSHROOM AND BARLEY SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
• Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

WILD MUSHROOM AND BARLEY SOUP

Steps:

• Heat a stockpot over medium-high heat. Add olive oil and garlic. Stir quickly, then add the onions, carrots, and celery. Saute for 5 minutes. Add portabellas, shiitakes, and chanterelles. Saute for 5 minutes more. Add barley, stock, wine, oregano, basil and tomatoe paste. Stir to combine. Bring to boil. Reduce heat to medium and simmer 45 minutes to 1 hour. Remove from heat. Stir in enoki mushrooms and season with vinegar, salt and pepper.